Jicama is a little known root vegetable that is worth discovering. It is crunch and juicy, similar to celery, but with a sweet, citrus flavor and no stringy bits like celery. Native to Central America it is used in Mexican cooking but cooking is really a misnomer since you never cook it but eat it raw.
I wrote about it here. I find that every time I pick it up at the store I remember that I love this crunchy treat and need to eat it more often! If you come across some jicama in your local stores, buy it and make this salad. It’s a sure-fire winner and a great treat for the coming summer potluck season! It keeps well in the refrigerator and all the flavors blend together without any one ingredient overpowering another.
I’m sending this over to No Croutons Required for this month’s Mexican challenge. The funny thing is the last time I participated in this roundup the challenge was to use root vegetables, and wouldn’t you know I sent over another jicama salad! Life’s strange and wonderful that way.
Lisa of Lisa’s Vegetarian Kitchen is hosting so come by and check out what the others folks have rustled up!
Corn and Jicama Salad
2 ears corn, cooked and cut off the cob, allow to cool (or 15 oz bag frozen corn, defrosted)
2 cups diced jicama (peel and cut into dice size of corn kernels)
1/2 red bell pepper, diced
whole or 1/2 jalapeno, diced, and deseeded (according to taste)
2 limes, juiced
2 tablespoons cilantro, minced
Combine all in bowl and allow flavors to marinated. Good chilled or at room temperature.