Israeli Salad With Jicama - cooking recipe

Ingredients

1 long English cucumber
8 -10 plum tomatoes or 4 medium tomatoes, seeded and cut into a small dice
1/2 cup chopped onion, either red,white or yellow (red looks nice in this)
2 cups diced peeled jicama
1/2 cup chopped parsley
2 -4 tablespoons extra virgin olive oil
2 -3 tablespoons fresh lemon juice
salt & freshly ground black pepper

Preparation

Peel cucumber, if desired, and cut into a small dice.
Mix cucumber with tomatoes, onion, jicama and parsley.
Add oil, lemon juice and salt and pepper to taste.
Serve cold or at room temperature.
*note,cut the vegetables no larger than 1/2 inch dice.
If you're making the salad more than a few hours ahead, don't add the salt until ready to serve or it will make the vegetables watery.