Jicama Pico De Gallo

Recipe Ingredients

2 cups	474ml	Jicama - peeled, julienned
1 1/2 cups	355ml	Red or orange pepper - stemmed, seeded,
		Cut into quarters lengthwise, and sliced
1 cup	146g / 5.1oz	Diced seeded peeled cucumber
3/4 cup	46g / 1.6oz	Diced red onion
1/4 cup	4g / 0.1oz	Freshly-chopped cilantro
2 tablespoons	30ml	Freshly-chopped parsley
2 tablespoons	30ml	Apple cider vinegar
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a large bowl, place all of the vegetables and fresh herbs, and toss gently. Drizzle the vinegar, oil, and lime juice over the vegetable mixture, season to taste with salt and pepper, and toss gently to thoroughly coat the vegetables.

Cover and chill in the refrigerator for 30 minutes to allow the flavors to blend.

Serve as a salad or side dish, with tortilla chips or crackers, as part of a sandwich filling, or as a topping for Mexican or Southwestern style dishes.

This recipe yields 4 to 5 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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