2 cups diced peeled jicama
3 peeled seedless oranges, cut into sections
2 tablespoons freshly squeezed orange juice
1/4 cup finely chopped red onions
3 tablespoons finely chopped red bell peppers
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
Freshly ground black pepper to taste
Combine all of the ingredients in a bowl and toss until thoroughly blended. This can be made a day ahead and stored in the refrigerator in an airtight container.
Serves 4 to 6.
Adapted recipe by Emeril Lagasse.