YOUR PRODUCE MAN'S
JICAMA RECIPES

JICAMA SALAD WITH CUMIN VINAIGRETTE
Ingredients
3 TBS Cider Vinegar
2 tsp Dijon Mustard
1 tsp Ground Cumin
3/4 tsp Salt
¼ tsp Grated lemon peel
1/8 tsp Garlic Powder
3 TBS Olive Oil
1 (15-oz.) can Black Beans (rinse, drain)
1 cup Jicama (peel, dice)
¼ cup Red Onion (finely chopped)
½ cup Red Bell Pepper (chopped)
½ cup Corn
2 TBS Cilantro (finely chopped)
2 TBS Ortega® Diced Green Chiles
Instructions
FOR CUMIN VINAIGRETTE:
· Combine vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.
FOR SALAD:
· Combine beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.

JICAMA, GRAPEFRUIT & AVOCADO SALSA
Ingredients
1 ea Jicama
3 ea Sweet Grapefruit
2 ea Avocado
4 ea Green Onion
2 TBS Red Onion, diced
2 TBS Baby Dill, chopped
2 TBS Cilantro leaves, chopped
1 TBS Orange zest
1 ea Jalapeno Pepper, diced
¼ cup Rice wine vinegar
2 TBS Honey
Instructions
· Peel jicama and cut into small bite size pieces
· Section grapefruit and cut each section in half
· Peel avocado and cut into small bite size pieces
· Place all ingredients into a large mixing bowl and mix gently
· Let sit for five minutes before serving
· This will last in your refrigerator for up to three days

Note: In the middle of winter, this is perfect to serve this fresh tasting salsa with seared fish. This salsa makes it taste like sunshine.