Toss together the jicama, green and red bell peppers,
jalapeno, corn, and red onion in a bowl.
Combine the vinegar, lime juice, garlic, mustard, salt, and
pepper in a blender. Blend well; slowly add the olive oil, with
the motor running. Drizzle the vinaigrette over the salsa; stir
to combine.
Serve over Black bean wrap
Originally Submitted
3/4/2014
0 Out of 5 from
0 reviews
You can add this Jicama-grilled corn salsa recipe to your own private DesktopCookbook.
