Mexican Inspired Kidney Bean and Jicama Salad



This Mexican inspired salad is sure to please your taste buds.  Bursting with flavor and textures, it has some amazing health benefits as well.

taken from

taken from

Jicama, is a fibrous root plant that is very high in vitamin C.  100 grams of jicama contains only 35 calories!  It’s usually eaten  cut in matchsticks and used for dips.  It has a nice crunch, like an apple, with a mildly sweet taste.  In mexico it is simply dressed in chili powder, lime and salt.

Chili powder is anti-inflamatory, relieves sinus pressure, boost your mood, and numerous studies have said that it not only speeds up your metabolism, but it also keeps you feeling fuller longer.  Its also full of vitamins and minerals.  Chili powder is even used in some cultures as a natural pain reliever for tooth aches!

Instead of typing out what cumin does, I found this nifty poster:


Cumin happens to be one of my favorite flavors, its so versatile!  Mix it with cinnamon and you have a middle eastern dish, mix it with coriander and you have Indian  mix it with chili and you have southwestern, mix it with cilantro, chili and lime, and you have Mexican!  And that brings me to  my recipe:

Mexican Inspired Kidney Bean and Jicama Salad:

  • 1 garlic clove crushed (let it sit for at least 5 minutes to release the allicin enzymes)
  • 2 green onions, minced
  • 1/2 cucumber, diced small
  • 1/2 cup jicama, peeled and diced small
  • 1 red pepper, diced
  • 1/2 cup of chopped lettuce
  • 1 avocado, chopped up small
  • 1 can dark red kidney beans, drained and rinsed under cold water
  • 4 tbsp cilantro (I really like the flavor of cilantro, but its a very strong taste, adjust this to suite your tastes)
  • 2 tbsp lime juice
  • 1 tbsp cumin
  • 1 tbsp chili pepper
  • 1 tbsp paprika (smoked paprika would be really good here too)
  • 1 tsp extra virgin olive oil
  • pinch of salt

Take all ingredients and mix it up. Eat.   It doesn’t get any simpler then that!  Chopping it all up is the hardest part. =)

Some organic corn would be a great addition to this salad and will add an extra color to make it a real looker, but make sure its organic!  Its the only way to guarantee its not GMO corn.


On a side note, its come to my attention that I’ve been abbreviating tablespoon incorrectly.  I’ll go back and fix it eventually, but for the record, where ever I’ve written tbls, I meant to say TBSP.  (Thanks mom)



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