speed braces in 60060
home teeth whitening Saxonburg Pennsylvania
best dental insurance 46131
Vietnamese family cosmetic dentistry in Inglewood California
da vinci veneers Glendale California
veneers vs lumineers Novato
teeth replacement Gurnee
dental procedures in Lodi 95240
dental prices in woodland hills CA HomeTribune Premium ContentFoodEntrée Feature PackageEnjoy the refreshing taste of jicama
Entrée Feature Package August 12, 2019 When working with shredded jicama, its important to use it right away to keep it from turning brown.
The refreshing taste of jicama (pronounced “hee-cah-mah”), along with its crisp texture, adds the perfect contrast to the creamy black beans and sweet tomatoes in this salad.
When working with shredded jicama, it’s important to use it right away to keep it from turning brown. (Jicama reacts to air the same way an apple does.) If you’re prepping the ingredients for this recipe ahead of time, place the shredded jicama in lemon water to keep it from turning brown until you’re ready to make the salad.
This salad is an ideal accompaniment to taco night. Have fun with this recipe! Diced avocado, grilled corn, pickled red onion and chopped cilantro would also be amazing additions.
Jicama, Black Bean and Tomato Salad
1 can (19 ounces/540 mL) black beans, drained and rinsed
1. Whisk olive oil, lime juice, red wine vinegar, cumin and salt in a large bowl.
2. Add tomatoes, black beans, jicama and green onion to the dressing; toss well to coat.
–To prep jicama, peel the skin with a vegetable peeler or slice it off with a knife.
–Use a large hole grater to shred the jicama