One thing that’s always entertained me is experimenting with new healthy foods and recipes. I adore sampling exotic dishes, fruits, and vegetables! Just the other day I came across Jicama. Have you ever tried it? It’s a slightly bizarre food, but when I think of the way other fruits and vegetables look, I wonder who ever thought…hmmm let’s EAT this!! Example: avocado, potatoes, fennel…all pretty funny-looking.
I wanted to learn more about my new find before I just started eating it like an apple. Good thing I read to WASH AND PEEL before consuming!! ha. I discovered that jicama is actually a legume, sometimes referred to as a Yam bean or Mexican turnip. They can grow up to 50 pounds!! Wow. That would be something to chop through!
Upon sampling, the inside is similar to a water chestnut in texture and is pretty appetizing raw; sweet and crunchy. It is used in lots of Mexican cuisine; salsas, salads, slaws, and veggie platters. So how does it measure up nutritionally you ask??
Jicama is fat free, low in sodium, and a good source of Vitamin C and potassium. One cup has only 46 calories, 6 grams of fiber, and just 11 grams of carbohydrate!!
Passing the taste test, I concocted a jicama bean salad. I basically just added a bunch of veggies I had in the fridge, nothing super special, so feel free to experiment as you wish! You could even try slicing them up and serving as veggie sticks! Beats boring old celery and carrots and will really surprise your guests at your next party!! I made a wrap with the bean mix for lunch today and it was phenomenal!! The more the salad marinates, the better it gets!!
Question: What exotic fruits or vegetables have you tried lately?? Any recommendations?
Great for a salad topper or a veggie wrap mix!
Jicama Bean Salad on Baby Greens with Honey Lemon Dressing
- 1 (15 oz) can of black beans (kidney beans work okay too…what I had on hand!)
- 1 fairly large carrot, shredded
- 1/3 cup diced red pepper
- 1/3 cup diced green pepper
- 1 large mushroom, diced
- 1 tomato, seeded and diced
- 1/2 – 3/4 cup diced jicama
- 3/4 cup frozen corn, thawed, cooked, cooled
Combine all ingredients in a medium sized storage bowl. Substitute ingredients as you see fit!!
Dressing (I just eyeballed these measurements so just experiment)
- 2-4 T olive oil
- 2 T Honey
- 3-4 T Lemon Juice OR Lime Juice
- 1 clove of garlic, minced
- 1-2 T fresh basil or parsley chopped
Whisk all together and pour over salad…refrigerate for 1-2 hours to let the salad marinate. Scoop over a bed of spinach greens. Enjoy!!
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I remember eating Jicama as a child and not really liking it. My dad said it was good for me so I continued eating it. Now that I’m older, I’m definitely enjoying it. Love the crunch and juicy-ness. And this salad looks great!
i have never even seen a jicama in real life – where did you find that!? i’d love to try one!
That jicama salad looks great. I’ve tried it once, but it’s not a staple item so I never think to buy it. May need to pick one up this weekend!
Haha I went to Meijer!! It was about $.99!!
We had the best Jicima salad in Cleveland one time. What store did you find it at?
I love jicama…we snack on it all the time..great salad..love the dressing
PS sorry about the chickpea cookies, don’t worry about the blogroll add, I still haven’t even began mine, school is out so I need to work on my site..
sweetlife
I really enjoy eating jicama but never made it for myself! This recipe looks great!
I have never tried jicama and like you told me on my blog, it sounds like something I would enjoy. And who doesn’t love a recipe that is just tossing everything together for a delicious one bowl meal? Great!
oo I will have to try it as baked “fries” yum!
LOVEEEEEEEEEEEEEEEEEE jicama! Its great raw on salads (a fun crunch) and awesome baked as fries too.
i love jicama! so fun and crunchy……hmmmmm what have i tried recently? can’t think of anything fun! happy wednesday
I love trying new foods…and especially new fruits and vegetables. You’ve inspired me to go out and buy one of these. Thank you for the recipe, I can’t wait to give it a try!
Similar to water chestnut how? Flavor, texture…? I’ve been interested in trying it but I can’t stand water chestnuts so that’s kind of deterring me. XD
Mmmm I love jicama! I haven’t tried anything exotic lately, but I did buy a yucca root. I let it go bad before I could cook it though… sad!