As much as I love hummus and veggies, there’s only so much that one gal can eat. Afternoon is snacking and grazing time and I need to spice things up a little, otherwise I start thinking that a bag of puffy Cheetos is a good idea.
This easy, healthy salsa is going straight onto my list of 50 Healthy Snacks (100 Calories or Less). With only 40 calories per 1/3 cup serving, I figure I can eat a couple of helpings without going overboard.
I love scooping it up with Trader Joe’s quinoa & black bean tortilla chips (seen in the photos…we can not stop eating them), but use whatever chips or crackers that appeal to you.
Jicama is always a winner in my house. The crunchy sweetness makes it fantastic on its own and even better in a jicama slaw or a sweet and spicy salsa like this one.
Both the jicama and corn bring a natural sweetness to this salsa, so I just added a drop or two of agave nectar to round out the tanginess of the fresh lime juice.
And this salsa over chicken or fish? Oh yeah…it just doesn’t get any better.
Other recipes with jicama:
Cookin’ Canuck’s Grilled Chicken with Jicama & Orange Salsa
Cookin’ Canuck’s Jicama & Carrot Slaw with Honey-Lime Dressing
Kalyn’s Kitchen’s Spicy Broccoli-Jicama Salad with Red Bell Pepper
Taste and Tell’s Fiesta Chicken Tacos with Mango & Jicama Salad
Prevention RD’s Guacamole with Jicama, Cucumber & Mango
- 1 cup diced jicama
- ⅔ cup black beans (drained & rinsed)
- 1 ear corn, cooked & kernels cut off
- ½ jalapeno pepper, minced
- Juice of ½ lime
- ½ tsp agave nectar or honey
- ¼ tsp salt
- ¼ tsp ground pepper
- In a medium bowl, combine the jicama, black beans, corn, jalapeno, lime juice, agave nectar, salt and pepper.
- Toss gently to combine. Serve.
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