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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.

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