I remember eating jicama as a snack when I was a child.  My mom would slice it into french-fry-looking pieces and serve it to us with salt and/or with vinegar.  I loved the mixture of the sea salt and vinegar with the crunch of the jicama.  In my opinion, it tastes a bit like pears, but not as sweet.  Jicama is very nutritious because it contains a lot, fiber, antioxidants, vitamins and minerals, etc.

I decided to make “noodles” out of the jicama for this salad because I was too lazy to chop it into small squares.   I wanted to make a jicama salad that had that tanginess I was used to.  I also wanted to add more protein and a southwestern taste to it.  So, I added black beans, cilantro, chipotle and lime.

This is such a delicious salad/side dish.  It is refreshing, filling, flavorful and super healthy!

Ingredients:

• 1 can of organic black beans (Edens is BPA free.  I usually cook my own beans, but today, i just didn’t have the time)
• Juice of 2 limes
• 2 avocados
• 1 medium to large jicama
• Hand full of cilantro (about 2/3 of a cup)
• 1 clove of garlic
• 1 teaspoon of chipotle powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon oregano
• 1/3 teaspoons of Celtic sea salt

Directions:

1. Peel jicama and slice to fit in the food processor.
2. In your food processor, blend lime juice, salt, oregano, onion powder, chipotle powder, garlic, and cilantro with the S blade.
3. After it is blended, remove the S blade and replace with he shredding blade.
4. Close the food processor and shred your jicama.
5. Pour jicama and blended lime dressing in a large bowl.
6. Slice avocados and pour it in the large bowl along with your rinsed/drained black beans.
7. Toss everything together.
8. Serve and enjoy!