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Jicama, Black Bean, and Tomato Salad

The refreshing taste of jicama and its crisp texture add the perfect contrast to the black beans and sweet tomatoes in this salad. A neat element of this recipe is that the jicama is shredded!

This salad is an ideal accompaniment to taco night. Have fun with this recipe! Diced avocado, grilled corn, feta cheese, and chopped cilantro would also be amazing additions.

Easy Jicama Salad

Jicama, Black Bean, and Tomato Salad

Jicama, Black Bean, and Tomato Salad


2 cans tuna (each 6.5 oz/184 g), drained
1 celery stalk, finely diced
1 carrot, grated
½ red bell pepper, finely diced
¼ cup minced red onion
¼ cup minced parsley
½ cup mayonnaise
1 tablespoon lemon juice
6 slices bread
1 cup diced tomato (about 2 small tomatoes)
1 cup grated cheddar cheese


  1. Position oven rack about 6-inches from broiler. Preheat broiler.
  2. In a bowl, break up tuna with a fork. Add celery, carrot, red pepper, onion, parsley, mayonnaise, and lemon juice; mix until evenly moistened. Taste and season with a pinch of salt and pepper.
  3. Arrange bread slices on a baking sheet and place under boiler until lightly toasted, about 30 seconds. Flip bread over and toast the other side. Remove from oven.
  4. Divide tuna mixture evenly among toasted bread slices, top with tomato and cheese. Broil until cheese melts, about 3 to 4 minutes.

Jicama, Black Bean, and Tomato Salad Tips:

  • To prep jicama: peel the skin with a vegetable peeler or slice it off with a knife.
  • Use a large-hole grater to shred the jicama
  • Great additions to the salad are: chopped cilantro, grilled corn, feta cheese, and diced avocado.