Jicama may be a root veggie that most of you have never heard of. I was introduced to it when I was pregnant as a way to help keep my vitamin C and calcium levels up. I describe this vegetable as a cross between a potato and an apple. It is a starchy vegetable, but has a sweet, crisp flavor. Unlike potatoes, the skin of a jicama is inedible, so peel before enjoying. Some nutritious benefits of jicama include cholesterol lowering soluble fiber, immune boosting vitamin C and low caloric weight loss aid. This salad was birthed from the fact that I love Jicama and have an abundance of fresh tomatoes in my garden. The black beans add protein, so this can sit in as a healthy lunch or an accompaniment to a nice piece of grilled fish. I hope you enjoy this fresh, crisp salad as much as my family does.
Black Bean, Jicama & Tomato Salad
1 15oz can organic black beans – rinsed and drained
2 cups cherry tomatoes – quartered
1 1/2 cups chopped jicama – peeled
2 tsp sea salt
1/2 cup extra virgin olive oil
1 large clove garlic – pressed or chopped
Place all ingredients in a large bowl and toss until well incorporated. This salad gets a flavor boost after marinating for a few hours. Refrigerate leftovers.