Crunchy Jicama Salsa

Makes: 16  servings
Serving size: 1/4 cup
Yield: 4 cups
Prep:   30 mins 
 
Ingredients
  • 2 cups finely diced jicama
  • 1 large yellow or red tomato, seeded and finely diced
  • 1/2 cup finely diced yellow sweet pepper
  • 1/2 cup peeled, seeded, and finely diced cucumber
  • 1/2 cup finely diced red onion
  • 1/4 cup finely diced carrot
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced jalapeno or serrano chile
  • 1/4 teaspoon salt
  • Oven-Baked Tortilla Chips (see Recipe Center)

Directions

Combine the jicama, tomato, pepper, cucumber, onion, carrot, cilantro, lime juice, jalapeno, and salt in a large bowl. Serve with Oven-Baked Tortilla Chips. Makes 16 servings (4 cups).

Nutrition Facts

  • Servings Per Recipe 16
  • Calories(kcal)15,
  • Carbohydrate(gm)3,
  • Sodium(mg)37,
  • Percent Daily Values are based on a 2,000 calorie diet
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