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Orange Jicama Cucumber Black Bean Salad
A refreshing, light, crisp and tasty salad to complement the Pan-Seared Sous Vide Pork Belly. Orange juice and balsamic vinegar bring a bit of acid to cut through the rich, heavy fat of the pork. Chili and garlic add a note of Southwest flavors to complement the Mesquite Seasoning of the entrée. The jicama stays crunchy and crisp even after you've dressed the salad.
This is a very flexible dish. You could add some chopped sweet red and yellow peppers for more color, or some minced jalapeño pepper for a little bit of heat. Have fun and experiment with it!
Wuffy used the Agave Syrup to counter a bit of the tart orange and vinegar flavor. Could have used a bit of sugar, but the agave doesn't need to melt into the liquid like sugar does.
Ingredients:
1 large Navel Orange
1/2 large Jicama
1/2 medium Purple Onion
1/2 English (Seedless) Cucumber
1 14oz can Black Beans (rinsed and drained)
1 bunch (~4 oz) Fresh Basil
1 heaping tsp Chili Powder
1 tsp granulated garlic
1 tsp ground Black Pepper
For the dressing
2 Tbs Orange Juice
1 Tbs Balsamic Vinegar
~ 1-2 Tbs good Olive Oil
~2 tsp Agave Syrup
Dash salt
Directions:
Peal the thick skin off the Jicama and slice it into matchsticks.
Slice the cucumber in half lengthwise, then into half moons about 1/4" thick
Drain the can of black beans and rinse in a colander. Shake about a bit to drain completely.
Chop the fresh basil
Mince the purple onion
Place all above into a large bowl.
Sprinkle with the ground black pepper, garlic powder, and chili powder.
Zest the orange into the bowl
Cut both ends off the orange, slice off the peal, and carefully slice between the segments.
Make the dressing
Place all dressing ingredients into a small bowl and whisk vigorously to emulsify and combine. Alternately, do this in a small blender cup.
Pour the prepared dressing over the other ingredients in the bowl. Toss thoroughly to combine.
Add the orange segments on top (adding them before discolors their bright orange with the darker dressing).
Makes about 5-6 servings.
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This is a very flexible dish. You could add some chopped sweet red and yellow peppers for more color, or some minced jalapeño pepper for a little bit of heat. Have fun and experiment with it!
Wuffy used the Agave Syrup to counter a bit of the tart orange and vinegar flavor. Could have used a bit of sugar, but the agave doesn't need to melt into the liquid like sugar does.
Ingredients:
1 large Navel Orange
1/2 large Jicama
1/2 medium Purple Onion
1/2 English (Seedless) Cucumber
1 14oz can Black Beans (rinsed and drained)
1 bunch (~4 oz) Fresh Basil
1 heaping tsp Chili Powder
1 tsp granulated garlic
1 tsp ground Black Pepper
For the dressing
2 Tbs Orange Juice
1 Tbs Balsamic Vinegar
~ 1-2 Tbs good Olive Oil
~2 tsp Agave Syrup
Dash salt
Directions:
Peal the thick skin off the Jicama and slice it into matchsticks.
Slice the cucumber in half lengthwise, then into half moons about 1/4" thick
Drain the can of black beans and rinse in a colander. Shake about a bit to drain completely.
Chop the fresh basil
Mince the purple onion
Place all above into a large bowl.
Sprinkle with the ground black pepper, garlic powder, and chili powder.
Zest the orange into the bowl
Cut both ends off the orange, slice off the peal, and carefully slice between the segments.
Make the dressing
Place all dressing ingredients into a small bowl and whisk vigorously to emulsify and combine. Alternately, do this in a small blender cup.
Pour the prepared dressing over the other ingredients in the bowl. Toss thoroughly to combine.
Add the orange segments on top (adding them before discolors their bright orange with the darker dressing).
Makes about 5-6 servings.
<<< PREV | FIRST | NEXT >>>
Category Resources / Tutorials
Species Unspecified / Any
Size 1070 x 602px
File Size 154.4 kB
Bummer! They're a wonderful ingredient! I wonder if you might have some equivalent available in your area?
They're not native here in Colorado, but we do import them at most of our local markets. They're very big in "south of the border" cooking, and we have a lot of Hispanics in the area, so that might be why there are enough sales to bring them in.
They're not native here in Colorado, but we do import them at most of our local markets. They're very big in "south of the border" cooking, and we have a lot of Hispanics in the area, so that might be why there are enough sales to bring them in.
Having just tasted it, I suspect that Daikon radish might be an acceptable substitute for this particular salad. It has a less sweet flavor, with more hints of radish, but also stays crisp and crunchy. With the hints of savory flavor in this dish from the garlic and chili powder, the daikon might "work" here where the sweeter jicama would be preferred in other dishes.
However, while a very common Asian ingredient, it might not be any easier for you to access.
However, while a very common Asian ingredient, it might not be any easier for you to access.
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