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Clean Eating Spicy Jicama Salad
If you love raw jicama, give this salad a try. But the best way to enjoy this is to make it the night before you eat it so it can sit overnight in the fridge and absorb all the deliciously raw flavors of the herbs and spices.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salad, Vegetables
Cuisine:
American, Mexican
Servings:
7
servings
Calories:
123
kcal
Author:
Tiffany McCauley
Ingredients
4
cups
chopped jicama
(cut small)
2
cups
black beans
1
cup
chopped carrots
(cut small)
1
cup
salsa
(or to taste)
¼
cup
chopped cilantro
(fresh)
¼
cup
chopped red onion
(minced)
½
medium
jalapeno pepper
(minced)
1
tbsp.
lemon juice
2
tsp.
ground cumin
1
tsp.
garlic powder
1
tsp.
chili powder
salt to taste
US Customary
-
Metric
Instructions
Prep all the ingredients being sure to cut everything very small. It takes a little extra time, but it's worth the effort.
Mix everything together in a mixing bowl and season to taste with salt.
You can eat this right away, but it's much better if you let it sit overnight in the fridge.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
123
kcal
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Sodium:
292
mg
|
Potassium:
505
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
3515
IU
|
Vitamin C:
18.2
mg
|
Calcium:
55
mg
|
Iron:
2.8
mg