Jicama and Bell Pepper Salad with Lime Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A vibrant, crunchy salad featuring jicama and bell peppers in a bright lime dressing, ideal for a refreshing summer lunch or side dish. This general-inspired salads ready in about 25 minutes pairs pounds jicama, medium red bell pepper, medium yellow bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 pounds jicama
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 2 lime
• 3 tbsp extra virgin olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Peel the jicama using a vegetable peeler and cut into 1/4-inch matchsticks; place in a large bowl. Dice the red, yellow, and green bell peppers into 1/4-inch pieces and add to the bowl.
2. Step 2: Zest one lime and juice both limes; whisk the zest, lime juice, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
3. Step 3: Pour the dressing over the jicama and bell peppers, then toss gently to coat. Refrigerate for at least 30 minutes to allow flavors to meld, then sprinkle with 2 tbsp chopped cilantro before serving.