Spinach Salad with Jicama Overhead_7843

Spinach Salad with Jicama, Black Beans, and Lime Vinaigrette

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.
Course Appetizer, Salad
Cuisine Gluten-Free, Mexican, Vegan
Keyword black beans, jicama, spinach salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Jessica Levinson


  • One 5-ounce bag baby spinach
  • 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:

  • 1/4 cup olive oil
  • 2 limes, zested and juiced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 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!