Jicama Salad with Black Beans

I was in the grocery store, looking for jicama for this salad, when I spotted the teenage produce stocker, busy opening boxes of fruit. When I asked him if they carried jicama, he looked as though he were trying to translate that into something which was in his vocabulary. I told him it started with a J, thinking that might help. It didn't. 

'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 jicama

This jicama salad with black beans is a delicious summer salad I changed slightly from a South Beach recipe.

Ingredients:
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
sea salt

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