Southwest Chicken & Bean Salad

Substitute sliced radishes for the jicama.

Use vegetable peeler or small paring knife to remove thin brown skin to reveal white interior. Cut jicama in half and place, cut-side down, on a cutting board. Use a chef's knife or mandolin to cut jicama as desired.

Jicama is a relative of the potato that is commonly used in Latin dishes. A versatile vegetable, jicama can be enjoyed raw or cooked. When eaten raw, it tastes a bit like an apple; when cooked, it takes on the flavor of the food it is accompanying. Add jicama to your cooking repertoire for a good source of fiber and an excellent source of vitamin C.

Take a trip to the Southwest with this satisfying salad. The beans provide a good source of fiber and the vegetables contain vitamin C.