What The [Bleep] is Jicama?

So the lovely Labute made a new salad yesterday. It’s called Strawberry Fields, it’s all organic, dairy, nut and gluten-free gorgeousness and contains such things as: fresh picked, local strawberries, jicama, zucchini, spinach and red quinoa. Not to mention the sweet and sour tamarind dressing and tiny seasoned seed mix with hemp, sesame, chia and poppy seeds.

Wait a minute, did you say jimaca? What tha..? Well, this legume is round, tan and bulb-like so kinda looks like a turnip. Its lovely white insides are smooth and crisp and some think tastes like an apple. It’s high in vitamins C, A and B, along with calcium and phosphorus and TONS of dietary fiber. But remember: The skin is inedible so remove it first.

Here’s a recipe I found on line that I’m totally trying this weekend (with my own tweak).  But let’s be honest – I’ll probably just sit with the bowl and a spoon.

Corn Jicama Salsa

2 cups of corn, roasted
½ cup jicama, peeled and diced
¼ cup cooked black beans
1/8 cup of shallots, minced
1 tablespoon cilantro, chopped fine
¼ teaspoon pink Himalayan salt
½ teaspoon ground black pepper
1 avocado diced
Small jalapeno, seeded and finely chopped with membrane removed (optional)

Mix together, refrigerate for an hour.

What The [Bleep] is Jicama?

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