Jicama Pineapple and Black Bean Salad

This salad is light, healthy and refreshing. There is no cooking involved, just some basic peeling and chopping. Ok, now that I've got your attention, stick around and you might even learn something.  

Jicama Pineapple and Black Bean Salad

Like did you know that jicama is often referred to as "the Mexican turnip?" So, I was in the store looking for jicama and I was having trouble finding it. I asked the nice grocer to help a sister out and he said, "Oh, the Mexican potato? Yeah, they are over here." 

I'm sorry, what?! Jicama doesn't taste anything like a potato...... I was laughing in my head at the nice man. I laughed so long in fact that I had to google it when I got in the car. You see, I knew it that "Mexican turnip" was a nick name for jicama, but potato? Don't make me laugh. 

Have I ever told you that I'm stubborn and I don't like to admit when I'm wrong? Well mark this on your calendar as the day I finally admit I'm wrong. {Now erase your calendar please}. 

Turns out he was right. Aaaaaannnnd so was I. But that's neither here or there. 

Potato, turnip, whatever you wanna call it, jicama is gooOOOood!

Oh by the way, do you want to know the best thing about this dish? There are only 5 ingredients. Say what?! Yeah, you heard me right.

Jicama Pineapple and Black Bean Salad

1 pineapple, skin removed and cut into chunks

1 jicama, peeled and chopped

1 C canned black beans, drained and rinsed

1 bunch fresh cilantro, roughly torn or chopped

Zest and juice of one lime

With a vegetable peeler, peel the tough skin of the jicama. 

Cut jicama into match sticks, them into cubes. 

Mix all 5 ingredients together and stir to combine, coating everything in lime juice. 

Cover and refrigerate until ready to serve. 

Easy, right? Yeah, I thought you could handle that!