MEXICAN JICAMA SALAD (JICAMA PICO DE GALLO)

2 cups peeled jicama, cut into quart or half inch dice
1 red bell pepper, seeded, deveined, and cut into half inch dice
1 small onion, halved, thinly sliced
1 cup diced cucumber
2 navel oranges, peeled sectioned and chopped
1/4 cup olive oil
2 tablespoons lime juice
1/2 teaspoon dried oregano (or 1 tablespoon finely chopped cilantro)
salt to taste
cayenne pepper to taste

Combine jicama, bell pepper, onion, cucumber and oranges in a bowl.

Pour the oil and lime juice over them and toss with oregano or cilantro, salt and cayenne pepper. Chill.

Servings: 4 to 6
Adapted from source: Classic Mexican Cooking by Sally and Martin Stone