When working with shredded jicama, it’s important to use it right away to keep it from turning brown.


The refreshing taste of jicama (pronounced "hee-cah-mah"), along with its crisp texture, adds the perfect contrast to the creamy black beans and sweet tomatoes in this salad.

When working with shredded jicama, it's important to use it right away to keep it from turning brown. (Jicama reacts to air the same way an apple does.) If you're prepping the ingredients for this recipe ahead of time, place the shredded jicama in lemon water to keep it from turning brown until you're ready to make the salad.

This salad is an ideal accompaniment to taco night. Have fun with this recipe! Diced avocado, grilled corn, pickled red onion and chopped cilantro would also be amazing additions.

Jicama, Black Bean and Tomato Salad

Serves 6

6 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon red wine vinegar

1/2 teaspoon ground cumin

1/2 teaspoon salt

2 cups grape tomatoes, quartered

1 can (19 ounces/540 mL) black beans, drained and rinsed

1 cup shredded jicama

1 green onion, thinly sliced

1. Whisk olive oil, lime juice, red wine vinegar, cumin and salt in a large bowl.

2. Add tomatoes, black beans, jicama and green onion to the dressing; toss well to coat.

Tasty tips

--To prep jicama, peel the skin with a vegetable peeler or slice it off with a knife.

--Use a large hole grater to shred the jicama

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)

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