2008 Orange and Jicama Salsa

By boandozzy

1/4 cup (calculated without chips) equals 22 calories, trace fat (trace saturated fat), 0 cholesterol, 20 mg sodium, 5 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food. Originally published as Orange and Jicama Salsa in Light & Tasty February/March 2007, p37

Ingredients

• 6 medium navel oranges, peeled, sectioned and chopped
• 1-1/2 cups cubed peeled jicama
• 1/4 cup chopped red onion
• 1/4 cup chopped sweet red pepper
• 2 green onions, thinly sliced
• 1/4 cup minced fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons chopped seeded jalapeno pepper
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• Baked tortilla chips or scoops

Details

Servings 16
Preparation time 25mins
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers.
Yield: 4 cups.