Recipes | Salads: Main Dish & Sides

Fresh Green Bean, Chickpea & Jicama Salad

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Keep Those Salads Coming! Try Jicama Salad!

The FODMAP Everyday® Test Kitchen is often a hubbub of activity and at any given time there can be decadent baked goods in the oven followed by hearty enchiladas and the like.

Salads are so simple to prepare that they can easily be overlooked as needing an actual recipe, but we know that you are all interested in fresh veggies – as are we.

Fresh Green Bean, Chickpea & Jicama Salad

Jicama = Yam Bean

We recently re-discovered our love of jicama (also known as yam bean in other parts of the world) when we developed our charoset recipe for a low FODMAP Passover.

A jicama salad seems like a great next recipe!

It is super crunchy, mild enough to go with so many different foods and seasonings and Monash says we can have 1/2 cup (70 g) jicama servings and that the vegetable isn’t considered high FODMAP until we eat more than 3 times that amount, so it is a vegetable that you should get familiar with in your low FODMAP kitchen.

Fresh Green Bean, Chickpea & Jicama Salad

The Venerable Chickpea

Chickpeas, if they are canned, drained and rinsed (and drained again) can be eaten in small quantities as well, as can fresh green beans. The serving size of this salad is low FODMAP, even though it combines all three vegetables. Check out our article on FODMAP Stacking to learn more.

We like this salad with a simple oil and vinegar dressing to keep it light.

Note that the Nutritional Info represents the salad without dressing. Add as you like.

Fresh Green Bean, Chickpea & Jicama Salad
5 from 2 votes

Fresh Green Bean, Chickpea & Jicama Salad

This low FODMAP Fresh Green Bean, Chickpea & Jicama Salad features jicama, also known as yam bean. It is crunchy and mild and a very versatile vegetable.

Makes: 12 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: Dédé Wilson

Ingredients:

Preparation:

  1. Bring a medium sized pot of water to a boil and salt lightly. Add green beans; adjust heat and simmer just until green beans crisp-tender. This will just be a few minutes. Drain and run under cold water to stop cooking.
  2. Meanwhile, rinse the chickpeas in a strainer with cool water, drain and pat dry.
  3. You can cut the jicama with a sharp chef’s knife or use a mandoline, if you have one.
  4. Toss the vegetables together and dress lightly with salad dressing of choice. Undressed, the salad will last in the fridge for up to 3 days.
Course: Salad, Side Dish
Cuisine: American

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Fiber: 1g | Sugar: 1g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

 


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