Jicama Bean Salad

Summer in general, but 4th of July specifically, screams salad. Here is a salad inspired by my friend Gina. A lot of my recipes come from her. She's a great cook. I will have to get her original recipe, but these are two variations:

Jicama Bean Salad #1

2 cans Cannellini Beans, drained and rinsed

1/2 cup feta cheese

1 C diced tomatoes (I used yellow tomatoes)

1 cup diced and peeled jicama

1 T fresh basil (optional)

3 T of your favorite sweet/hot tomato-less salsa

Juice from 1 to 2 lime(s)

1 T honey

Mix lime juice and honey together in small bowl. Mix other ingredients in large bowl. Toss with honey-lime mixture

Jicama Bean Salad #2

2 Cans black beans. drained and rinsed

1 C Jicama

1/2 C finely chopped Cilantro

1/4 C diced green onions

3 T favorite sweet/hot tomato-less salsa (I used a tomato less sweet/hot corn salsa but a mango salsa or something like that would be great too)

Juice from 1 to 2 limes

1 T honey

Follow above instructions


What is Jicama?

The jícama (or yam bean) plant is a vine native to the tropical Americas that can reach a height of 4-5 m given suitable support. Its root can attain lengths of up to 2 m and weigh up to 20 kg. The root's exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles that of a raw potato or pear. The flavor is sweet and starchy. It is usually eaten raw, sometimes with salt, lemon juice, and powdered chile. It is also cooked in soups and stir-fried dishes. Notable raw jícama dishes in China and Southeast Asia include popiah and salads such as yusheng and rojak.

From http://en.wikipedia.org/wiki/Jicama


EDIT: Here is the original recipe from Gina (originally from her friend Krystin!)

1 or 2 cans black beans, rinsed and drained
1 cup peeled, chopped jicama
¼ cup crumbled feta
3 T lime juice
1/3 cup cilantro, minced
2 T green onion, sliced
2 tsp honey
¼ tsp crushed red pepper flakes (optional)


Mix lime and honey. Add everything else. YUM. Better the day after…