SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

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

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