Jicama-lissa Salad

Melissa Sieja, Creative Designer & BC Photographer

I love all of the ingredients in this salad, although before making it I had never eaten them all together. I was craving something fresh, but only had random elements in the fridge. This is literally a concoction born of coincidence. The combination of the black beans, pepper and jicama with cumin was a natural choice for me. However, the pineapple (which was nearly overripe and needed to be cut) was a stretch. Its accidental development has led me to specifically buying these ingredients in order to make it dozens of times since. While people are initially confused by the combinations, no one has ever turned down a second serving.



  • 1 pineapple, chopped
  • 2 red peppers, chopped
  • 1 jicama, chopped
  • 1 can black beans, drained and rinsed


  • 4 tbsp olive oil
  • 4 tbsp rice vinegar
  • 1 tsp cumin
  • Ground pepper, to taste


  1. Chop pineapple, red peppers and jicama evenly.
  2. Add drained and rinsed black beans.
  3. Pour on olive oil and vinegar, and add cumin and black pepper.
  4. Toss well.
  5. Enjoy!