jicama ideas?

i like it plain. Just snack on it raw. I don't like hummus but I think it would probably be good with that too.

Found it! Sorry, didn't have time this morning.


Jicama, Tomato, and Black-Bean Salad

Rich in fiber and protein, black beans are also a delicious (and perhaps unexpected) source of disease-fighting antioxidants, and they provide folate, magnesium, and iron. Looking to include black beans in your menu? Try adding them to salads, soups, and main dishes. Here's a recipe to get you started.

Jicama, Tomato, and Black-Bean Salad (Phase 1)

Makes 2 (1-cup) servings

Description
Jicama, a delightfully crunchy Mexican root vegetable, is often eaten raw in salads and slaws. Tossed with a zesty lime dressing and mixed with beans and juicy tomatoes, it makes an easy, irresistible salad that's perfect with anything from the grill. Prepare a double batch and take it along to your next potluck — just be ready to share the recipe!

Prep time:15 minutes

Ingredients
1 1/2 tablespoons fresh lime juice
1/2 garlic clove, minced
1/4 teaspoon ground cumin
1 1/2 tablespoons extra-virgin olive oil
1/2 can (15-ounce) black beans, rinsed and drained
1/2 small jicama, peeled and chopped
1 plum tomato, chopped
1 1/2 tablespoons diced red onion
1/8 cup chopped fresh cilantro
Salt and freshly ground black pepper

Instructions
Whisk together lime juice, garlic, and cumin in a large mixing bowl; slowly whisk in oil. Add beans, jicama, tomato, onion, and cilantro. Toss to combine, season with salt and pepper, and serve.

This recipe is reprinted with permission from The South Beach Diet Quick & Easy Cookbook. For information on the book, click here.

Nutritional Information
190 calories
11 g total fat (1.5 g sat)
22 g carbohydrate
4 g protein
9 g fiber
400 mg sodium

I found this one that looks really good.

Jicama Salad recipe - 116 calories

Ingredients:
1 jicama (1 1/4 to 1 1/2 lbs)
a few green leaf lettuce leaves (to dress the edges of the bowl)
1 small cucumber, unpeeled
1 clove garlic, minced
1/2 cup red onion, slivered
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
3 tablespoons lite olive oil
1/4 teaspoon salt
1/4 teaspoon dried chili

Preparation:
1. Pare the jicama; cut lengthwise into 8 wedges, then cut the wedges crosswise into 1/8″ slices.
2. Cut the cucumber lengthwise and scoop out the seeds; cut the halves crosswise into 1/8″ slices.
3. In a large bowl, combine the jicama, cucumber and onion.
4. Toss lightly.
5. In a small bowl, mix the lime juice, garlic, lime rind, salt and dried chili.
6. Gradually add the olive oil, whisking continually until thoroughly blended.
7. Pour the dressing over the jicama mixture; toss lightly to coat the salad evenly.
8. Refrigerate for about 1-2 hours, covered, to blend the flavors.
9. Just before serving, line a shallow salad bowl with lettuce leaves and spoon the salad on top.


Servings: 6

Nutritional information for one serving:
Calories: 116
Calories from fat: 62
Total fat: 6.9g
Cholesterol: 0mg
Total carbs: 13.5g
Fiber: 5.9g
Protein: 1.3g
WW points: 2