Settled my craving for a refreshing salad to go along with the vegan refried bean tacos I made for dinner tonight.
Jicama is a root that’s sweet and crunchy. It kind of has the same starchy texture of a potato. The Spanish brought it over when they colonized the Philippines.
I grew up on this vegetable. I remember eating it during the summers with vinegar. YUM!
For this salad, I cubed jicama, cucumbers, and orange. I added lime juice (from one lime), a pinch of chili powder, a couple of dashes of cayenne pepper, and salt and pepper to taste. I mixed all the ingredients together and chilled it in the fridge for 30 minutes.