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 Time10minutes
Total Time10minutes
Servings6
AuthorJessica Levinson
Ingredients
One5-ouncebag baby spinach
1small jícama,peeled and cubed
1cupno-salt added black beans,rinsed and drained
1cupcherry tomatoes,halved
2tablespoonspumpkin seeds(optional)
For the dressing:
1/4cupolive oil
2limes,zested and juiced
1/2teaspoonground cumin
1/2teaspoonchili powder
1/2teaspoonKosher salt
Instructions
In a large salad bowl, combine the spinach, jícama, black beans, tomatoes, and pumpkin seeds (if using).
In a measuring cup or small mixing bowl, whisk together the olive oil, lime zest, lime juice, cumin, chili powder, and salt.
Pour the dressing over the salad and toss to coat. Enjoy!