Black Bean, Jicama & Tomato Salad

Black Bean Jicama & Tomato Salad

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.