Jicama Pico De Gallo

Recipe Ingredients

2 cups		Jicama - peeled, julienned
1 1/2 cups		Red or orange pepper - stemmed, seeded,
		Cut into quarters lengthwise, and sliced
1 cup		Diced seeded peeled cucumber
3/4 cup		Diced red onion
1/4 cup		Freshly-chopped cilantro
2 tablespoons		Freshly-chopped parsley
2 tablespoons		Apple cider vinegar
2 tablespoons		Olive oil
1 tablespoon		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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