Jicama?

Have you tried this root vegetable? Mild flavor, crunchy, and hydrating this veggie is a great substitute for chips. It adds a delicious crunch and texture to salads and salsas. Found in the produce section at the grocery store - look for a firm, dry jicama. The produce guy at Lucky’s told me to squeeze the top and bottom and ensure it is firm when trying to choose a “good one”. To use; remove the skin and cut into slices, can then cut into spears or finely dice for salsas or salads. We love it cut into sticks with lime juice squeezed on top and sprinkled with cayenne pepper. Delicious with guacamole or salsa. The black bean-jicama salsa below is another great way to use jicama.

Black bean Jicama Salsa

1 can (15 oz) black beans drained and rinsed

2 c diced jicama

2 c corn ( I omitted but adds color and sweetness)

1/2 c chopped tomatoes

1/2 c chopped cilantro

1/4 c chopped green onion

1/4 c red onion

2 Tbs avocado oil

1/3 c lime juice ~ juice of two limes

1/4 tsp cayenne pepper

1 tsp cumin

1/2 tsp salt

In a large bowl combine black beans, jicama, corn (if using), tomatoes, onions and cilantro and mix. In a separate small bowl combine oil, lime juice, salt, cayenne, cumin and whisk together. Add to bean mixture and combine until it is coated and mixed. Chill in fridge or enjoy immediately!