Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spicy Black Bean, Jícama, and Mango Salad

photo: Scott Phillips

Servings: 6

This simple side dish combines sweet, spicy, sour, and crunchy elements. It pairs beautifully with grilled chicken or fish.


  • 1 15-oz. can black beans, drained and rinsed
  • 1 cup diced jícama
  • 1 cup diced mango
  • 2 Tbs. finely chopped fresh cilantro
  • 1-1/2 Tbs. fresh lime juice
  • 1 tsp. Sriracha
  • 1/2 tsp. Asian (toasted) sesame oil
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 5
  • Fat (g): .5
  • Sodium (mg): 210
  • Carbohydrates (g): 17
  • Fiber (g): 4
  • Sugar (g): 6
  • Protein (g): 4


  • In a medium bowl, combine the beans, jícama, mango, cilantro, lime juice, Sriracha, sesame oil, and 3/4 tsp. salt. Toss, season to taste with more salt, and serve.


Rate or Review


  • user-3786751 | 06/07/2017

    I made this with grilled peri-peri chicken (that recipe is also on the fine Cooking website.) The chicken was very hot so the sweet and crunchy side worked well with it.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks