Crunchy Jicama Salsa With Blue Corn Chips

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Photo: Melissa Punch; Styling: Scott Horne/bigleo.com
Yield
Serving size: about 1 cup salsa and 9 chips
Lori Powell
October 2010
RECIPE BY Health

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

Nutritional Information

  • Calories 110
  • Fat 4g

How to Make It

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.

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