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Apple Jicama Salsa

Apple Jicama Salsa in a bowlI bought jicama (also known as yam bean) at the grocery store last time I was there. This is an odd looking food – almost looking like a rutabaga on the outside. Once you peel off the brown papery skin, you are left with a crunchy, almost sweet vegetable. It looks like a potato on the inside, but unlike a potato, is delicious raw. Some people cook it in soups and stir-frys. It is originally from Mexico and is the only edible part of the plant (the seeds are used to poison bugs & rats).

I love eating it raw, in salads and as a chip. I forgot that I had bought this and it was at the bottom of my fruit bowl on the counter. When I found it, I felt that I had won the lottery.

I grabbed an apple, some onion and some jalapenos and made a salsa. And then the worst thing happened, I realized that I had no chips or crackers with which to eat my delicious concoction.

Apple Jicama Salsa
#ratingval# from #reviews# reviews
Recipe Type: Dip
Author: Mary Fran Wiley
Prep time: 15 mins
Total time: 15 mins
Serves: 8
A refreshing, not hot salsa
  • 1/2 a jicama
  • 1 large apple (Pink Lady or Honey Crisp if available)
  • 1 small red onion
  • 1 clove garlic
  • 8 pickled jalapeno rounds
  • 2 T juice from jalapenos.
  1. Peel & chop all the large vegetables.
  2. Wash & chop the cilantro.
  3. Chop the jalapenos and add them to taste.
  4. Mix all the chopped ingredients together and pour in the jalapeno “juice”.
  5. Refrigerate overnight.
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bean salad in a mason jar

Three bean salad

bean salad in a mason jarBean salad is my go-to dish when I am out of other delicious things for lunch. You know, like leftovers. The bean salads that I make are usually random mixes of the beans in my cabinet and the first spices that I grab. This salad was no different.

I discovered, on a whim that I quite like fennel and rosemary. I only have fennel on hand because my mom always had fennel. I really had no idea what to do with it. But inspiration hit and I made this delicious bean salad.

Three Bean Salad with Fennel & Rosemary

  • 1 can black beans
  • 1 can chickpeas
  • 1 can butter beans
  • 1 tablespoon dried or fresh rosemary
  • 1-2 teaspoons fennel
  • 6 small sweet peppers
  • 1 shallot
  • 1/4 cup olive oil
  • 1/2 cup white wine vinegar
  • Salt & pepper to taste

Chop up peppers and shallot. Drain beans and rinse. Combine with peppers and shallot. Whisk together olive oil, vinegar & seasonings. Pour over beans, peppers & shallot. Refridgerate over night so that flavors develop.

This recipe keeps for about a week and makes a great lunch or side for a spring/summer dinner.