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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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There is really no 'cooking', rather the time is spent marinating the jicama and chilling the salad. Ingredients:
9 roma tomatoes, sliced 3/8 , thick |
1/2 fresh jicama, peeled and french fry cut |
1 can quartered artichoke heart |
3 tablespoons cilantro, chopped |
3 tablespoons fresh basil leaves, chopped |
1/2 yellow bell pepper, sliced and quartered |
1/2 green bell pepper, sliced and quartered |
1/2 cup balsamic vinegar |
1/3 cup olive oil |
1/3 teaspoon ground black pepper |
1 1/4 teaspoons salt |
Directions:
1. Combine all vegetables and herbs in a bowl.
2. Combine vinegar, salt, pepper, and oil.
3. Pour dressing over vegetables and mix gently.
4. Allow to marinate 1 1/2 to 2 hours in refrigerator.
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