Jicama Salad

All too often the jicama I run across are more than the two of us can consume. They can be larger than a grapefruit and as big as a cantaloupe. Jicama at every meal for a week is a bit much. As small as this one was I only used half for this salad.

jicama salad

 

Ingredients for the jicama salad were:

  • jicama
  • jalapeño
  • sweet red pepper
  • canned roasted corn
  • black beans
  • Roma tomato (without seeds)
  • white wine vinegar
  • chili pepper and salt seasoning
  • sweet onion (I used ferment-pickled)
  • cilantro
  • avocado
  • feta cheese

jicama salad

jicama salad

jicama salad

jicama salad

jicama salad

 

Knowing the salad wouldn’t be finished in one sitting, I kept the avocado and feta on the side for more appealing leftovers.

jicama salad

jicama salad



 


2 thoughts on “Jicama Salad

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