'Nevermind, that's okay,' I said, and continued looking for the elusive vegetable. Eventually I did find it, on a shelf near the floor, under the onion bin. I'm still puzzled by that.
The lowly jicamaThis jicama salad with black beans is a delicious summer salad I changed slightly from a South Beach recipe.
1 small jicama, pared (or is it 'peeled')* and diced
1/2 red onion, diced
1 can black beans, rinsed and drained
2 handfuls of fresh peapods, cut on the diagonal
1 can petite diced tomatoes or 2-3 large tomatoes, diced
2 t. finely cut cilantro
3 T. fresh lime juice (juice from 1 small lime)
1 t. cumin
1/4 c. extra virgin olive oil
coarse ground black pepper
In a large bowl, whisk olive oil, lime juice, and cumin. Add remaining ingredients and mix. Sprinkle with ground black pepper and sea salt.
As a side dish, this should serve 8-10 people. If you're looking for something with lots of COLOR and CRUNCH, this is definitely it.
* pared vs. peeled: Here's my theory - It just seems right (in other words, I have absolutely no proof) that you peel something that can have its skin removed with your fingers - like a banana, an orange, and a grapefruit. You pare something that has a skin that requires a knife or 'potato peeler' ?? to remove it, e.g. a potato, an apple, or a jicama.
So, what do you think? Feel free to weigh in on paring or peeling the jicama. :-)
This post is linked to Tempt My Tummy Tuesday
and Tuesdays at the Table
and Tuesday Tag-Along