Jappy Jicama Recipes

3 TBS                            Cider Vinegar
2 tsp                            Dijon Mustard
1 tsp                            Ground Cumin
3/4 tsp                            Salt
¼ tsp                            Grated lemon peel
1/8 tsp                            Garlic Powder
3 TBS                            Olive Oil
1 (15-oz.) can               Black Beans (rinse, drain)
1 cup                             Jicama (peel, dice)
¼ cup                            Red Onion (finely chopped)

½ cup                             Red Bell Pepper (chopped)

½ cup                             Corn

2 TBS                            Cilantro (finely chopped)

2 TBS                            Ortega® Diced Green Chiles

Instructions

FOR CUMIN VINAIGRETTE:

·        Combine vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.

FOR SALAD:

·        Combine beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.

JICAMA, GRAPEFRUIT & AVOCADO SALSA

Ingredients

1 ea                            Jicama

3 ea                            Sweet Grapefruit

2 ea                            Avocado

4 ea                            Green Onion

2 TBS                            Red Onion, diced

2 TBS                            Baby Dill, chopped

2 TBS                            Cilantro leaves, chopped

1 TBS                            Orange zest

1 ea                            Jalapeno Pepper, diced

¼ cup                            Rice wine vinegar

2 TBS                            Honey

Instructions

·        Peel jicama and cut into small bite size pieces

·        Section grapefruit and cut each section in half

·        Peel avocado and cut into small bite size pieces

·        Place all ingredients into a large mixing bowl and mix gently

·        Let sit for five minutes before serving

·        This will last in your refrigerator for up to three days

Note:  In the middle of winter, this is perfect to serve this fresh tasting salsa with seared fish.  This salsa makes it taste like sunshine.

SIMPLE JICAMA SALAD

Ingredients

Dressing:

1/2 Cup              Olive Oil

3 TBS                            Cider vinegar

2 tsp                            Grated lime peel

2 TBS                            Lime juice

1 TBS                            Dijon mustard

1 tsp                            Minced garlic

1 tsp                            Salt

1/2 tsp                            Pepper

Salad:

2 1/2 lbs.               Jicima (chopped)

4 ea                            Oranges (peeled & chopped)

1 ea                            Bell Pepper (chopped fine)

2 TBS                            Minced green onion

Instructions

·        Toss with dressing and refrigerate overnight. 

·        Garnish with lime & orange slices.