My Inspiration . . .

Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Thursday, February 15, 2018

Black Bean, Jicama & Roasted Corn Salsa

{ Prep Time: 15 mins / Difficulty: Easy! / Yields: 3 cups }

1 (8.5 oz) can whole kernel corn, drained & rinsed
1 (15 oz) can black beans, drained & rinsed
2 tsp extra-virgin olive oil
1/2 tsp kosher salt, plus more to taste, if desired
ground pepper, to taste
juice from 2 limes
1/4 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
2 tsp packed brown sugar
3/4 cup *jicama, peeled & diced
1/4 cup red onion, diced
1 serrano chili (or jalepeƱo), minced
2 green onions (with green tops), cut into thin slices
1/3 cup fresh cilantro, chopped
Baked tortilla chips or pita chips for dunking

1. Place a large skillet over medium-high heat and add 1 tsp olive oil. Heat pan for 1 minute until hot, then add the corn. Season the corn with 1/4 tsp salt, a pinch of black pepper and chili powder; and cook until the corn is golden brown and pops in the pan ~ about 10 mins or so. Now you know where the word "pop" corn came from! Stir occasionally, so corn doesn't burn.
2. Meanwhile, whisk together lime juice, cumin, ground coriander, brown sugar, and remaining olive oil in a small bowl. Remove the rib and seeds from the pepper (unless you like it spicy) and finely chop. Chop the red onion, green onions, and cilantro as well. 
3. In a large bowl (I always use a bigger bowl so I have enough room for mixing - you're going to have to wash a dish regardless, so why not go bigger??) combine corn, beans, jicama, red onion and serrano chili. Gently mix together, then pour the dressing over the mixture and combine.
4. Lastly, fold in the green onions and the fresh cilantro. Taste and add any additional seasonings. Transfer mixture to a serving bowl, cover and set aside for at least an hour so the flavors can blend together.
This was a HIT at our last get-together ~ completely gone by the end of the night! Serve at room temperature with baked tortilla or pita chips. (This can be made up to 2 days in advance. If making ahead, prepare dish, then cover and refrigerate. Then remove from fridge about 45 mins before serving.)

*A jicama is a Mexican potato and can be found in the produce section of your local grocery store - in the same section where you can find garlic and shallots. It is similar in texture and taste to a water chestnut.*

Adapted from Diane Morgan's Recipe: "Skinny Dips"


  1. I made this last night with a few modifications: I had fresh corn that I scraped off the cob and roasted in a pan with a bit of olive oil; the jicama at the store was the size of a football so I used a tart apple. Quite good.

  2. hi edna! that's actually what the recipe called for, but since i didn't have a fresh ear of corn, i used canned corn. the jicamas ARE ginormous! would have never thought to use an apple - thanks for the comment ;-)


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