Yield: Yields about 2-1/2 cups.

Jícama (pronounced HEE-kah-mah) is a big, beige, roundish tuber with a tough skin and a sweet, crisp, almost apple-like flavor. Look for it in the produce section.

Ingredients

1-1/2 cups diced mango
3/4 cup diced jícama
3/4 cup cooked black beans, drained
1 tsp. finely chopped jalapeño
2 tsp. finely chopped fresh mint
1/3 cup finely chopped red onion
2 tsp. fresh lime juice
2 tsp. rice vinegar
1/2 tsp. salt; more to taste

Nutritional Sample Size per 1/4 cup
Calories (kcal) : 40
Fat Calories (kcal): 0
Fat (g): 0
Saturated Fat (g): 0
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 0
Cholesterol (mg): 0
Sodium (mg): 110
Carbohydrates (g): 9
Fiber (g): 2
Protein (g): 1

Preparation

In a food processor or blender, purée 1/2 cup of the diced mango until smooth. In a serving bowl, combine the remaining diced mango, the jícama, beans, jalapeño, mint, onion, lime juice, and vinegar. Gently stir in the mango purée. Season with salt. Let stand for 20 minutes. before serving.

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Ingredient Spotlight

IN THIS RECIPE
Jícama
IN THIS RECIPE
Jalapeño Chiles
IN THIS RECIPE
Mangos
FEATURED
Shishito Peppers

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Reviews (1 review)

LauraLD | 07/17/2010
I served this salsa with grilled soy-ginger pork chops, grilled pineapple, lemon basmati rice.. It was the star that pulled the meal together with the refreshing crunch of jicama, mint, and the summer sweet mangos... delicious!

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What We're Cooking Now

Name: Mango, Jícama & Black Bean Salsa
Yield: Yields about 2-1/2 cups.
Cuisine: Caribbean
Ingredients: 1-1/2 cups diced mango; 3/4 cup diced jícama; 3/4 cup cooked black beans, drained; 1 tsp. finely chopped jalapeño; 2 tsp. finely chopped fresh mint; 1/3 cup finely chopped red onion; 2 tsp. fresh lime juice; 2 tsp. rice vinegar; 1/2 tsp. salt; more to taste