Southwest Jicama Slaw

Just coming back from the Southwest has inspired me to experiment with new flavors and ingredients.  This fresh and healthy jicama salad is perfect as a fun side for a BBQ.

• 1 large jicama, peeled and sliced thinly into short strips
• 1 can black beans, rinsed
• 1 cup fresh cilantro, roughly chopped
• ½ cup red poblano pepper
• ½ purple onion, diced
• 1 champagne mango, peeled and diced
• 1 green poblano chili
• 1 lime, squeezed
• 3 tbsp extra virgin olive oil
• 3 tsp cumin powder
• onion powder and black pepper to taste
• other ingredient options: shredded carrots, granny smith apples, scallions

1. Combine all ingredients in large bowl and toss
2. Let chill in fridge for 1-2 hours and serve

Jicama is a vegetable and is like a cross between a potato and an apple or pear in terms of texture and taste.  It has almost no flavor and is crunchy.  I found jicama at Whole Foods (had to ask twice – not easy to find) but is available year-round.  It looks similar to a turnip with tan skin.  It is very low in calories and high in Vitamin C.

Storage: You can store jicama for up to 2 weeks in a plastic bag in your fridge.