Mexican Jicama Salad (Jicama Pico De Gallo)

Recipe from: <u>Classic Mexican Cooking</u> by Sally and Martin Stone
Servings: 4 to 6

2 Cups Peeled jicama; cut into Quart Or half inch dice
1 Red bell pepper; seeded, Deveined And cut into half inch dice
1 Small Onion; halved, thinly Sliced
1 Cup Diced cucumber
2 Navel oranges; peeled Sectioned
And chopped
1/4 Cup Olive oil
2 Tablespoons Lime juice
1/2 Teaspoon Dried oregano, or 1 Tablespoon Finely chopped cilantro
Salt to taste
Cayenne pepper to taste

Combine jicama, bell pepper, onion, cucumber and oranges in a bowl. Pour the oil and lime juice over them and toss with oregano or cilantro, salt and cayenne pepper. Chill.