Crunchy Jicama Salsa With Blue Corn Chips

 Recipe

Yield:

Serving size: about 1 cup salsa and 9 chips

Ingredients

3/4 cup diced, peeled jicama
1/2 cup chopped red bell pepper
2 tablespoons chopped red onion
1 minced garlic clove
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
baked blue corn chips

Preparation

Combine 3/4 cup diced peeled jicama, 1/2 cup chopped red bell pepper, 2 tablespoons chopped red onion, 1 minced garlic clove, 2 tablespoons chopped fresh cilantro, and 2 tablespoons fresh lime juice in a medium bowl. Serve with baked blue corn chips.

Note:

Lori Powell,

October 2010
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