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Jicama and Red Bell Pepper Salad
Brighten your day with this vibrant Jicama and Red Bell Pepper Salad! Featuring the crisp, refreshing crunch of jicama paired with the sweet, juicy notes of red bell peppers, this salad is a fiesta of flavors and textures. Toss in a zesty lime dressing that perfectly balances sweetness and tang, making it a delightful addition to any meal. This salad not only serves as a great side dish but also celebrates the fresh produce of Mexico, where jicama is often found in street markets, enjoyed for its hydrating and crisp qualities. Perfect for summer barbecues or as a refreshing lunch option!
Servings: 4
Ingredients
- Jicama
- 2 cups, peeled and diced
- Red bell pepper
- 1 large, diced
- Cilantro
- 1/4 cup, chopped
- Lime juice
- 3 tablespoons, freshly squeezed
- Olive oil
- 2 tablespoons
- Honey
- 1 tablespoon
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
Instructions
- In a large mixing bowl, combine the diced jicama, diced red bell pepper, and chopped cilantro.
- In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined to create the dressing.
- Drizzle the dressing over the jicama and red bell pepper mixture.
- Gently toss the salad until all the ingredients are well coated with the dressing.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together and enhance the taste.
- Serve chilled and enjoy this refreshing salad as a side dish or a light lunch!
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 0 minutes • Calories: 120 • Fat: 7g • Carbs: 15g • Protein: 1g • Sodium: 150mg • Sugar: 2g
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