This is not an official Web site of The Church of Jesus Christ of Latter-day Saints

For more information, contact Chris Jones,

Saturday, August 10, 2013

Jicama and a Summer Salad Recipe

Jimaca (pronounced he-ka-ma) is a root vegetable found in the cuisines of Mexico to Asia.  It may be cooked, but is usually eaten raw. Jimaca has a firm, papery outside that is easily peeled off. The inside is white and firm.
 The taste is often describe as a cross between apples and green beans. It is crunchy, sweet, and starchy. Jicama is high in fiber and vitamins C, A and B, along with calcium and phosphorus. I found jimaca in the produce section of our local grocery store, next to the yams. It should NOT be refrigerated and will keep about a month.
I got this recipe from my daughter. It has become one of our summer favorites. The barbeque sauce adds a delicious zippiness, and we love the crunchy texture of the jicama.

BBQ Chicken Salad
1/2 head iceberg lettuce, shredded fine
1/2 head romaine lettuce leaves, shredded fine
1 pound jicama, cut into thin strips
2 cups Monterey Jack (or any) cheese, shredded
1 cup black beans - rinsed and drained (canned works)
1 cup corn kernels
3 tablespoons fresh cilantro, chopped (or fresh parsley, if you don't like cilantro)
2 pounds tomatoes, diced
1/4 cup green onions, thinly slice

1-2 pounds shredded chicken
1/2 cup barbecue sauce
Ranch dressing
wontons, cut into strips and salted, or baked or fried tortilla strips
lime (optional, to squeeze on top)
Combine all ingredients and serve

Take the time to cut your jicama into thin strips. When eaten this way, jicama adds much to the salad. Big chucks are not as tasty.

No comments:

Post a Comment