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Enjoy the refreshing taste of jicama

By Kary Osmond on

The refreshing taste of jicama (pronounced "hee-cah-mah"), along with its crisp texture, adds the perfect contrast to the creamy black beans and sweet tomatoes in this salad.

When working with shredded jicama, it's important to use it right away to keep it from turning brown. (Jicama reacts to air the same way an apple does.) If you're prepping the ingredients for this recipe ahead of time, place the shredded jicama in lemon water to keep it from turning brown until you're ready to make the salad.

This salad is an ideal accompaniment to taco night. Have fun with this recipe! Diced avocado, grilled corn, pickled red onion and chopped cilantro would also be amazing additions.

Jicama, Black Bean and Tomato Salad

Serves 6


6 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon red wine vinegar

1/2 teaspoon ground cumin


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