A nice change from the standard green salad, this crunchy jicama side dish incorporates chopped cucumber, freshly squeezed lime juice and a dash of salt and spice. The longer the salad sits, the more flavorful it becomes. A perfect compliment to fresh grilled fish or a plate of black beans and rice.
- 2 Tablespoons lime juice
- 1/8 Teaspoon chile powder
- 1 medium cucumber, peeled, seeded, and cut into 1/2-inch cubes
- 1 medium jicama, peeled and cut into 1/2-inch cubes
- 1 Pinch of cayenne pepper
- 1/2 Teaspoon salt
Put lime juice, chile powder, cucumbers, jicama, cayenne, and salt into a large bowl and toss well. Cover and refrigerate for at least 1 hour before serving.