Kristi Whitley

Healthy Living

What’s a jicama, you say? It is a brown root vegetable the size and shape of a rutabaga. Find it in produce by the peppers or ginger. If your store doesn’t carry it, use a can of chopped water chestnuts. They will provide the crunch that the jicama provides. This is perfect in a lettuce wrap with some avocado, roasted portabella mushrooms and salsa.

2 16-oz cans black beans, drained and rinsed
1 ½ cups fresh corn kernels or 1 10-oz pkg. frozen corn, thawed
1 red bell pepper, seeded and diced
1 cup jicama, peeled and diced
1 small fresh jalapeno pepper, seeded and minced
½ cup firmly packed cilantro, chopped
Juice of two limes
2 T olive oil
1 t salt (to taste)
1/2 t pepper (to taste)
1 t ground cumin


In a large bowl combine all of the ingredients and mix well. Cover and refrigerate for at least 1 hour or overnight. Serve cold or at room temperature. Serves 6-8

Black Bean Corn and Jicama Salad