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