 Jicama Salad
Makes 6 servings
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Crisp and crunchy, this makes a delicious contrast to any spicy dish.
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Ingredients
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1
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cucumber
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1
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small jicama
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1/2
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red bell pepper, cut into 1-inch strips
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1/2
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green bell pepper, cut into 1-inch strips
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1/2
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small onion, thinly sliced crosswise
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1/4
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cup olive oil
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3
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tablespoons lime juice
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1/2
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teaspoon dried oregano
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1/4
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teaspoon salt
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1/4
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teaspoon chili powder
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1/8
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teaspoon black pepper
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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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© Publications International, Ltd.
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Printed
from fbnr.com
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