JICAMA SALAD

• 2 medium Jicama, peeled and sliced into julienne strips

• 1/2 cup red bell pepper (or pimento), sliced into thin strips

• 1/2 cup green bell pepper, sliced into thin strips

• 1 cup cucumber, peeled or unpeeled, sliced then cut slices into fourths

DRESSING

• 1/4-cup vegetable oil

• 1/2 cup seasoned rice vinegar

• 1/2-teaspoon oregano

• Salt and pepper to taste