Raw Jicama Salad with Avocado and Sweet Corn

When you’re on vacation, you tend to splurge a little bit – extra money is spent, you eat out every night, and you go on excursions to see new and exciting sights and places. We did all of that in Puerto Rico! Plus, I “splurged” a bit with my eating habits more than I normally would – I wound up eating a lot more fried foods (I have a weakness for tostones!) and heavier things during my time on the island. For that reason, I have found myself eating mostly raw, oil free things since I’ve been home.

I have never used jicama before in my own cooking, so I was excited to try it when I found it at the Farmer’s market. For those that may not know, jicama is a root vegetable that provides fiber, potassium, and vitamin C. Here’s what it looks like:


It almost looks like a potato when you hold it sideways like I did, but you definitely want to peel the skin off this little guy before using him! I also made sure to cut the jicama up into smaller pieces so as not to get too much in one mouthful.

cubed jicama
Cubed jicama

The rest of the salad consisted of garlic, green onions, sweet corn, tomatoes, avocado, black beans, and lime juice – it was a cinch to throw together! After rinsing the beans and letting them drain, I cut up all of the ingredients mentioned above, added the beans, then juiced the limes on top. It’s that simple! It made for a crunchy, fresh, and healthy snack!


Raw Jicama Salad with Avocado and Sweet Corn
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2-3
  • 1 small to medium jicama bulb
  • 1 can of black beans
  • 1 avocado
  • 1 ear of sweet corn
  • 2 cloves of garlic
  • 3 small or 2 medium tomatoes
  • ¾ of a bunch of green onions
  • 2 limes
  • Salt to taste
  1. Drain liquid and wash black beans - leave them in a colander to drain the remaining water.
  2. Peel the jicama bulb - I used a vegetable peeler, but you could use a knife. Cut the jicama into small cubes.
  3. Shuck the ear of corn and and wash off any silky strands left. Using a knife, carefully cut the kernels off the cob, adding it to the jicama.
  4. Cut up and add the rest of the ingredients (tomato, garlic, green onion, avocado) and add to the bowl, saving the avocado for last to avoid oxidation.
  5. Add the drained beans, and juice the two limes over the vegetable mixture.
  6. Mix the veggies well and add salt to taste. Enjoy!

This salad could be used as a side dish or even as a meal (I had it for lunch that day). The jicama gives it a slightly sweet flavor that goes well with the lime juice. Other additions that might work well are cilantro or maybe even some black olives!

Jicama Salad
The finished product

What is your favorite way to use jicama? Share your ideas in the comments section below!

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