Crunchy Jicama Salsa

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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

1. 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
  • cal.(kcal)15,
  • carb.(g)3,
  • sodium(mg)37,
  • Percent Daily Values are based on a 2,000 calorie diet
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