Recipe : Summer Jicama Salad

Earlier this week, I promised you the recipe for a great summer salad.  Unfortunately, I didn't remember to snap a photo of said-salad before it was all eaten, but trust me on this one, yah?

Summer Jicama Salad

Ingredients:

1 medium sized jicama plant (looks like this)

1 regular sized organic cucumber (I find the non-organic can get really big, so I specify organic for finding the right size...organic or non-organic is up to you)

1/2 red jalapeno (green will also do)

1 can garbanzo beans

cotija cheese

juice of 1 lemon

1 tablespoon white wine vinegar

1 tablespoon honey

Directions:

Peel jicama plant and chop plant into small cubes.  (It was my first time chopping fresh jicama, so I watched this how-to video.)

Peel cucumber skin with a potato skin peeler.  Chop cucumber in half lengthwise.  Cut cucumber pieces in half lengthwise again so you have four long strips of cucumber.  De-seed the cucumber slices so that all gooeyness from the inside of the cuke strips is removed.  Proceed to cut cucumber into small cubes.  

Chop jalapeno into tiny pieces.  If you are sensitive to heat, I suggest removing the seeds before chopping.  The hotter the better for me, so I left my jalapeno seeded.

Chop desired amount of cotija cheese.  (I don't use a ton, but it's all your preference!)

Combine jicama, cucumber, jalapeno, can of garbanzo beans and cotija cheese in bowl.  Mix.

In a separate bowl or cup, mix the honey, lemon juice, and white wine vinegar.  Pour over salad and mix to coat.

Add more lemon juice and white wine vinegar as desired.

***

(Recipe courtesy of my friend, Emily.)