Holy Jicama, Batman!!!

It has been YEARS since I have had jicama!  I don't think there is a single dish that I have made that required this juicy, crunchy, wonderful fruit.  Wait...is it a fruit???  Anyways, I stumbled upon a black bean and jicama salad recipe and couldn't wait to try it.  Now, when I came home and said that we were having beans and jicama for dinner my significant other looked none too thrilled.  Have no fear that he gobbled it up like a starving kitten.  The neighbors gave it a thumbs up too!  This salad is incredibly refreshing with citrus, cumin, and some crunch.  If you are going to a barbecue or pot luck this would be a fantastic summer accompaniment.

If you want easy this is the dish for you!  Throw a bunch of crap in a bowl and stir it around a bit.  Voila!  You have a very unique and tasty side that I can almost guarantee your friends have never tried before.  Drain one can of black bean and one can of corn, rinse both in a strainer, and dump in a large mixing bowl.  Dice one store bought container of jicama into cubes and dump into the bowl.  Quarter and dice one persian cucumber, one medium sized tomato and one medium sized avocado...dump.  Chop up about a tbsp. of parsley and 1/2 c. of arugula then, you guessed it, dump it into the bowl.  Now for the dressing.  I guess this is the most difficult part because there is whisking involved.  In a small bowl add 1/2 c. olive oil, 3 tbs. red wine vinegar, 3 cloves of minced garlic, 2 tsp. of ground cumin, 1 tsp. of sugar, 1/2 tsp. cayenne pepper and the juice of one lime.  Whisk it together for a few seconds and, once again, dump it into that darn bowl.  With a large spoon give everything a good mix and chill in the refrigerator until you are ready to serve.  This is also one of those dishes that tastes way better the next day so feel free to make it the night before!