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.
Ingredients for the jicama salad were:
- 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)
- feta cheese
Knowing the salad wouldn’t be finished in one sitting, I kept the avocado and feta on the side for more appealing leftovers.