2 Servings
1 Medium Yambean (Jicama)
1/2 Small Onions
1 Cup Fresh Cilantro
2 Tbsp Lime Juice
1 Dash Salt
1 Dash Pepper
Slice jicama and onions into very thin strips (julienne).
Roughly chop cilantro.
In a medium bowl, place jicama, onion, cilantro, and lime juice.
Season with salt and pepper; toss gently to combine.
Serve immediately, or cover and refrigerate, up to 6 hours.
