Photo of Black bean & clementine dip by WW

Black bean & clementine dip

Points® value
Total Time
10 min
10 min
If this recipe has you raising an eyebrow or two, don't skip over it. This uncommon pairing is quite simply divine. The brightness of fresh clementine juice punches up the flavours of the salsa just as a squeeze of lime would, but here the chopped fruit figures in two. Consider it a sweet, acid tomato substitute. Keep this mild or make it spicy by adding a minced jalapeño or serrano to the mix. If you are cilantro-averse, other tender herbs will work here. Try oregano, basil, or flat-leaf parsley. Jicama is a crunchy vegetable stand-in for the usual tortilla chips. This dip would also make a nice relish for a piece of grilled chicken or pork.



2 small, seedless

Canned black beans

½ cup(s), rinsed and drained


1 tbsp(s), chopped

Red onion

2 tsp(s), chopped, finely chopped

Fresh lime juice

½ tsp(s)

Ground cumin

¼ tsp(s)

Table salt

1 pinch(es)

Uncooked jicama

¼ small, peeled, cut into triangles or half moons


  1. Squeeze juice from half a clementine into a small bowl. Peel and chop remaining 1 1/2 clementines; set aside.
  2. Add beans to bowl; mash with fork. Stir in cilantro, onion, lime juice, cumin and pinch salt; stir in reserved chopped clementine. Serve with jicama.
  3. Makes 1 serving.