Recipe for Cucumber, Jicama and Pepper Salad with Green Olives 
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Yield:
6
Ingredients:
Amount Ingredient
4 x pickling cucumbers
(or 1 hothouse cucumber)
1 lb jicama peeled
2 sm bell peppers any color
2/3 cup pitted green olives halved, see * Note
1/4 cup extra-virgin olive oil
3 tbl white wine vinegar
Salt to taste
Cayenne pepper to taste
1/4 cup chopped cilantro
2 tbl chopped fresh mint
Instructions:
Instructions: * Note: For best results, use Mediterranean olives.

Cut cucumber in sticks of about 1/4 by 1/4 by 2 inches. Cut jicama in sticks of about 3/8 by 3/8 by 2 inches. Cut peppers in 1/4- by 2-inch strips. Combine the cucumber, jicama, pepper strips and olives in a large shallow serving bowl. Mix gently.

In a small bowl, whisk the oil with the vinegar and salt and cayenne to taste. Add to the salad and mix. Add the cilantro and mint and toss lightly. Taste and adjust the seasoning. Serve with broiled salmon steaks or grilled lamb chops.

This recipe yields 6 servings.

NOTES :

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