AddToAny

Diane's Pineapple Jicama Salad

Description

Here’s a salad you can make in no time that will keep in the fridge for several days and makes a great side dish to Mexican and Asian dishes. In summer, it would be perfect on a hot day or at a picnic. Fun fact: jicama is the root of a plant that produces beans similar to lima beans, but beware!!! The beans of the jicama plant are toxic. A warm weather crop, jicama is sold only as the root, however, so no worries. Low in calories, jicama is packed with fiber and vitamin C.

Ingredients

1
Pineapple (peeled, cored, and cut in small cubes)
1
Small Jicama (peeled and cubed)
1
Red Pepper (cored and diced)
5
Large Cherry Tomatoes (cut in half)
1⁄2
Small Red Onion (diced)
2 stalks
Celery (diced)
1 cup
Cilantro leaves (chopped)
2
Limes (juiced)
 
Salt (to taste)

Summary

Yield
Servings
SourceChef Diane Hagedorn
This recipe is: