Jicama, Kiwi, Corn, and Black Bean Lettuce Wraps

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 (affiliate link) and knew I had to give it a try. It was meant to be. I had all the ingredients already…even the fresh corn! Instead of making a salad as instructed in the recipe I thought they would make delicious lettuce wraps so I prepared them as wraps. The combination of crunchy jicama, sweet corn and kiwi is delicious. But something about combining jicama and corn made me think it would be awesome with creamy black beans so I added them to the mix. And because I love roasted corn so much I used two ears instead of one. Actually, the recipe didn’t call for the corn to be roasted, just cooked in a saucepan but I really like to roast or grill my corn. I suppose you could even use canned or frozen corn if you’d like. I just don’t think it would be as crisp. I love corn that “pops” when I bite into it!

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 (affiliate link) to make the jicama into noodles, but you can certainly use a mandolin (affiliate link) or slice by hand if you want. And if you’re into spiraling your veggies into noodles, check out Ali’s website for lots of great recipes and how to spiralize all sorts of vegetables.

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!

Jicama, Kiwi, Corn, and Black Bean Lettuce Wraps with Honey Mint Vinaigrette

Ingredients

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

For the dressing

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

Instructions

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!

Slightly adapted from Inspiralized

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Comments

Linda @ Veganosity says

04/14/2015 at 16:02

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. 🙂

- Judy says
  
  04/15/2015 at 07:33
  
  Hope you love it as much as I did Linda 🙂
  
  - Linda @ Veganosity says
    
    04/16/2015 at 11:12
    
    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. 🙂
    
    - Linda @ Veganosity says
      
      04/16/2015 at 11:13
      
      Meant to say that I used more jicama in place of the kiwi. 😉
      
      - Judy says
        
        04/16/2015 at 11:43
        
        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.
Stephanie Stuart says

04/14/2015 at 17:11

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!

- Judy says
  
  04/15/2015 at 07:32
  
  Thank you Stephanie for such a nice compliment!
  
Christie says

04/15/2015 at 08:29

Perfect timing. I have quite a few kiwi I need to do something with. Now I know what I can make with them.

Kristen @ A Mind Full Mom says

04/15/2015 at 08:57

I can not wait to make these. I LOVE everything about them.

Barbara @ Spirited Cook says

04/15/2015 at 10:02

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!

- Judy says
  
  04/15/2015 at 10:20
  
  I’ve made a couple recipes out of it and have been happy with them!
  
Kathryn @ FoodieGirlChicago says

04/15/2015 at 12:10

I love lettuce wraps and love this ingredient combo! Great photos as well.

Laura @MotherWouldKnow says

04/15/2015 at 15:34

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:)”

Susan@LunaCafe says

04/17/2015 at 11:28

These look so fantastically FRESH. Appealing in every way. Bravo! 🙂

Becky says

04/27/2015 at 19:15

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!

- Judy says
  
  04/29/2015 at 11:08
  
  Glad you enjoyed it Becky!