Spinach Salad with Jicama, Black Beans, and Lime Vinaigrette
Prep Time
Total Time
Crisp spinach, crunchy jicama, juicy tomatoes and tender black beans are tossed with a smoky lime vinaigrette in this quick and easy side salad that's the perfect accompaniment to your favorite Mexican-inspired dinner. Vegan, dairy-free, and gluten-free.
Recipe Type: Appetizer, Salad
Cuisine: Mexican, Vegan, Gluten-Free
Serves: 6
  • 1 bag baby spinach (5 oz)
  • 1 small jícama, peeled and cubed
  • 1 cup no-salt added black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons pumpkin seeds (optional)
For the dressing:
  • ¼ cup olive oil
  • 2 limes, zested and juiced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon Kosher salt
  1. In a large salad bowl, combine the spinach, jícama, black beans, tomatoes, and pumpkin seeds (if using).
  2. In a measuring cup or small mixing bowl, whisk together the olive oil, lime zest, lime juice, cumin, chili powder, and salt.
  3. Pour the dressing over the salad and toss to coat. Enjoy!
Recipe by Nutritioulicious at http://old.nutritioulicious.com/spinach-salad-with-jicama-black-beans-and-lime-vinaigrette-recipe/