Jicama Mango salad

This jicama salad is great to serve along with just about any grilled meat. The jicama is sweet and crunchy. Depending on what we’re making we adjust the ingredients. You can get creative.

1 large jicama
2 mangoes
1 red bell pepper
1 shallot
2 roma tomatoes
1 bunch cilantro
juice of 2 limes
1/3 c. white vinegar
1/2 c. olive oil
salt and pepper

Peel and slice jicama into batons. Peel and cut mango from pit and cut into 1" dice. Cut bell peppers into 1/2" dice. Slice shallots finely, and seed and dice tomatoes. Combine Cilantro, lime juice, vinegar and a pinch of salt and pepper in a blender and puree, adding olive oil in a stream until combined. Marinate shallots in dressing for at least 15 minutes, and combine with other items just prior to serving. Add half a seeded jalapeno to dressing when pureeing for a spicy kick. Variation: when it's summer, substitute fresh corn kernels cut from the cob for the mangoes and use basil, lemon and cider vinegar instead of cilantro, lime and white vinegar.