Jicama Salad

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.

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