Jicama

YOUR PRODUCE MAN'S

JICAMA RECIPES

JICAMA SALAD WITH CUMIN VINAIGRETTE

Ingredients

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.