Monday, November 24, 2008


Jicama is such a wonderful root! Peeling it is so much fun! It's worth eating it just for that, but it's also quite tasty, especially in this delectable salad.

This recipe is really good, and it's the best I've ever tried (admittedly, I only tried two). For this recipe I am willing to forgo my winter-summer foods rule, and have salad in winter. It's so easy to make and can make a great left-over lunch.
I altered the recipe a little bit: regular mustard instead of dijon, 1/2 can of beans instead of 1, more corn kernels, green onion instead of regular onion, jalapenos instead of green chilies, and no lemon peel. Those adjustments were mostly made due to inavailability of ingredients, convenience, or sheer laziness, but the result was still VERY good.
I can't recommend this salad enough. Try it!!

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