Bell Pepper and Jicama Salad

Bell Pepper and Jicama Salad

Delicious on a warm sunny day.
Course Salad


  • 3 Multi-Colored Bell Peppers chopped
  • 1 cup Jicama chopped
  • 2 T minced fresh cilantro
  • 2 T seasoned rice vinegar
  • Salt to taste start with ½ tsp


  1. Add all ingredients together. Chill.

About the Chef

Chef Deborah of Vineyard CateringMy focus is on providing healthy meals for busy families, using locally sourced ingredients that are seasonal and fresh.

–Chef Deborah

Member of the United States Personal Chef Association