Discussion Board

It's my wedding anniversary today and I didn't want to go to a restaurant, not interested in slowing down my weight loss. This afternoon I made this salad to serve with my black bean and brown rice burritos.

Quinoamania made this for the last meetup, it was so awesome! When my daughter tried it, she said we should put this salad in the burritos, we did and it was fantastic!

In my burrito I put the beans, rice, salad, hot sauce, chopped tomato, and smashed avocado. It makes a huge bowl, leftovers tomorrow, yay!

Mexican Jicama Salad (MWL, Gluten Free)

from LeAnne Campbell Disla’s Whole Plants Cookbook

1 medium jicama root, diced (about 2 cups)
1 medium carrot, diced
1 large cucumber, thinly sliced
1 medium mango, diced
1 small sweet onion, thinly sliced
½ cup radishes, diced
¼ cup cilantro, chopped
2 TBSP seasoned rice vinegar
2 TBSP lime juice
1 tsp stone-ground mustard
¼ tsp sea salt
pinch of cayenne pepper (I used chili powder)
pinch of paprika

1. Combine jicama, carrot, cucumber, mango, onion, and cilantro in a large salad bowl.
2. In a small bowl, mix the remaining ingredients. Pour over the vegetables and toss to mix.

Happy anniversary, Jen! Uncannily enough, today is also my wedding anniversary -- 35 years! Too funny.

Re the jicama salad, I am really pleased that you liked it, and I LOVE the idea of putting it into a burrito. YUMMM! And I'll bet it was really pretty with black beans. Can't wait to try that! I haven't had a chance to make the recipe again because school kicked into high gear right after our Pacifica gathering, but as soon as finals are over in a couple of weeks, I will definitely make it again and try it in burritos, maybe over sweet potatoes, maybe mixed with some cold quinoa...

Happy Anniversary to you too...that is so weird, you were on my mind all day! Today is 14 years for us.

I'm going to make more of this for Saturday...there's another family party and I will need to eat this time since we'll be in church for a few hours before the party. I was thinking it would be good with some brown rice in it too.

Awwww, newlyweds!

Family gatherings are some of the hardest situations for me these days, but bringing something you know is safe (and that you enjoy) really helps. The jicama salad holds up well and stays crunchy, so it is perfect for a situation like you describe. Mine seemed to have quite a bit of juice/dressing, so that makes me think it would be really good with brown rice. Hmmm, I may not make it until finals are over!

I'll be thinking of you this weekend -- hope you have a great time!

I thought it would be a good choice too since the party food will be meat/cheese platters and things like potato salad SAD style. It won't look out of place on the buffet table. Plus it's Cinco de Mayo!

The salad I made was more dry than yours, I think I put in too much jicama. The one I bought was big, I had no idea what a medium one should look like. I put it all in because I didn't know if it would turn dark after being cut. But since we put them in the burritos, it worked.

I was so happy that my family raved about a McDougall meal! It was the first time my daughter had jicama, she loved it.

Sounds good, even incorporates a few ingredients I have never used. Mango and jicama. I might have to give this a shot for a Cinco de Mayo party we are going to, where I KNOW there won't be any of "my food" for me to eat. I will let you know how my salad turns out. Thanks for the idea and recipe.

Steve you're welcome. I tried it yet another way for lunch today. I heated some leftover brown rice and chopped tomatoes then put the cold salad on top and mixed it up. The salad was more watery today, but still good. The rice dried it up a bit. Enjoy your party!

I just told my wife the ingredients and got a "oooh!" out of her. That's always a good sign, might make it tomorrow to do with dinner before the party on Saturday.

That sounds delicious! Thanks for sharing!