Crisp and crunchy, this makes a delicious contrast to any spicy dish.
Ingredients
1
cucumber
1
small jicama
1/2
red bell pepper, cut into 1-inch strips
1/2
green bell pepper, cut into 1-inch strips
1/2
small onion, thinly sliced crosswise
1/4
cup olive oil
3
tablespoons lime juice
1/2
teaspoon dried oregano
1/4
teaspoon salt
1/4
teaspoon chili powder
1/8
teaspoon black pepper
Peel cucumber; cut in half lengthwise. Scoop out and discard seeds; cut crosswise into 1/4-inch slices. Place in large bowl. Peel jicama; cut into 1/4-inch slices, then cut slices into matchstick-size pieces. Add to cucumber. Add bell peppers and onion. Whisk oil, lime juice, oregano, salt, chili powder and black pepper in small bowl until well blended. Pour over salad; toss until vegetables are evenly coated. Place salad in serving bowl. Serve immediately or cover and refrigerate up to 4 hours.
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