Pineapple Jicama And Bell Pepper Salad - cooking recipe

Ingredients

1 fresh pineapple
1/2 green bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
3/4 cup finely diced jicama
2 scallions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons rice vinegar
3 tablespoons vegetable oil

Preparation

Peel pineapple and cut away core. Cut into 1-inch pieces. Place in a large bowl.
Add green and red pepper strips, jicama and scallions.
In a small jar, shake together salt, pepper, vinegar and oil. Add to salad and toss to coat.
Serve chilled or at room temperature.