Recipe(tried): Cucumber, Jicama and Pepper Salad with Green Olives

Cucumber, Jicama and Pepper Salad With Green Olives

4 pickling or 1 hothouse cucumber, cut in sticks about 1/4-by-1/4-by-2 inches (about 4 cups)
1 pound jicama, peeled, cut in sticks about 3/8-by-3/8-by-2 inches (about 4 cups)
2 small red, yellow, orange or green bell peppers, cut in 1/4-by-2-inch strips (about 2 cups)
2/3 cup pitted green olives, halved
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
Salt and cayenne pepper, to taste
1/4 cup chopped cilantro
2 tablespoons chopped fresh mint or 1 teaspoon dried

Combine cucumbers, jicama, pepper strips and olives in large shallow nonreactive serving bowl. Mix gently. In small nonreactive bowl, whisk oil with vinegar, salt and cayenne. Add to salad and mix. Add cilantro and mint; toss lightly. Taste and adjust seasoning. Makes 6 servings.

Per serving: 163 calories, 66 percent calories from fat, 2 grams protein, 14 grams carbohydrates, 6 grams total fiber, 12 grams total fat, no cholesterol, 301 milligrams sodium

Pam