Black Bean Salad with Mango, Citrus & Crunchy Jicama

Black Bean Salad with Mango, Citrus & Crunchy Jicama
Photo by Scott Phillips


  • ¼ cup fresh lime juice
  • 1 tsp. minced garlic
  • 2 Tbs. minced red onion
  • 4 4-inch fresh basil stems
  • 1 cup ¼-inch diced jícama (about half of a 2-lb. jícama)
  • ¼ tsp. freshly ground black pepper
  • ¼ cup finely sliced fresh basil
  • + 11 more ingredients
    • ½ tsp. kosher salt
    • 3 Tbs. extra-virgin olive oil
    • 2 tsp. granulated sugar
    • 1 tsp. finely grated lime zest
    • 1 tsp. finely minced canned chipotle chile in adobo sauce, seeded
    • 1 ripe mango, cut into ¼-inch dice (to yield about 1-1/3 cups)
    • ¼ small onion
    • ¼ cup fresh orange juice
    • 1-½ tsp. kosher salt
    • 1 tsp. finely grated orange zest
    • 1 cup dried black beans (to yield about 3 cups cooked)

Spread the beans on a baking sheet and feel for any stones. Rinse the beans well, put them in a large pot, cover by 3 to 4 inches of water, add the salt, onion, and basil stems, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the beans are very tender but not falling apart...

View full recipe at Fine Cooking


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