These Jicama, Kiwi, Corn, and Black Bean Lettuce Wraps are dressed with a fantastic honey-mint vinaigrette and are crazy good! I seriously could not stop eating them!
I found a recipe for a jicama, kiwi, corn salad with honey-mint dressing in my new Inspiralized Cookbook
What really makes these jicama, kiwi, corn, and black bean lettuce wraps stand out is the honey mint vinaigrette. It’s so flavorful! I just want to drink it. The dressing is a little sweet with the honey, a little tart with lime juice and white balsamic vinegar, freshness comes from chopped mint and for a little spicy kick, I added a bit of chipotle chile powder. The original recipe doesn’t include it so feel free to leave it out if you wish.
I used my spiralizer
You’re gonna love these Jicama, Kiwi, Corn, and Black Bean Lettuce Wraps and the delicious honey-mint vinaigrette that goes with it. Makes an incredible vegetarian dish, perfect for lunch, snacking or even dinner!
- 1 jicama, peeled, spiralized (or sliced in matchstick strips)
- 2 ears corn
- 1 C. black beans, canned, rinsed
- 3 kiwis, peeled
- 1 head Bibb lettuce
- 1 Tbls. chopped fresh mint
- 1 Tbls. olive oil
- 2 Tbls. honey
- 2 Tbls. white balsamic vinegar
- 2-3 tsp. fresh lime juice, about ½ lime
- ⅛ tsp. chipotle chili powder (opt.)
- ¼ tsp. salt
- fresh ground black pepper
- In small bowl, whisk dressing ingredients to combine, set aside.
- Preheat oven to 400º
- Shuck corn and remove silk. Slice kernels from cob and place on cookie sheet. Drizzle with just a bit of olive oil and season with a little salt & pepper. Roast corn for about 3-4 minutes, just enough to get them cooked without over cooking them. You want them to still pop, not be mushy. Remove from pan to large bowl.
- Spiralize or slice into matchstick size pieces the jicama. Add to bowl.
- Peel kiwi, slice in ¼" slices, then cut the slices in quarters. Add to bowl with the jicama and corn.
- Add black beans and dressing to bowl.
- Remove core from head of lettuce. Top leaves with some of the salad mixture (I like to use 2 leaves for each "wrap").
- Fold up sides and enjoy!
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You’re absolutely right Judy, I’m going to LOVE these! I’m making them for dinner tonight – texting the hubby to pick up a few ingredients on the way home from work now. 🙂
Hope you love it as much as I did Linda 🙂
It was delicious! I substituted jicama for kiwi (they were really hard in the grocery store) but other than that I stuck to your recipe. My husband and I finished off a large head of bibb lettuce. 🙂
Meant to say that I used more jicama in place of the kiwi. 😉
Glad you liked it! I think it would be good substituted with any fruit. I was going to use mango but the kiwis seemed to be okay at the market.
wow i love finding more jicama recipes! This one is new to me and I love it! Your photography is breathtaking (making I should get a better camera) You are AWESOME!
Thank you Stephanie for such a nice compliment!
Perfect timing. I have quite a few kiwi I need to do something with. Now I know what I can make with them.
I can not wait to make these. I LOVE everything about them.
I love this idea! I have the Inspiralized cookbook too but have not delved into it yet — I usually make zucchini noodles. And lettuce wraps are a great low carb alternative!
I’ve made a couple recipes out of it and have been happy with them!
I love lettuce wraps and love this ingredient combo! Great photos as well.
These look like the perfect spring/summer salad to me. I can’t wait for the weather to warm up for other reasons and now I’ll have a salad that will usher in the spring. I just treated myself to a sprializer, so this may be its “maiden voyage:)”
These look so fantastically FRESH. Appealing in every way. Bravo! 🙂
Thanks Judy!
I made a salad with your ingredients from today’s post and the salad dressing. It was delicious and fresh tasting. Thank you!
Glad you enjoyed it Becky!