Roast the Peppers

  • Red bell pepper 2.0 each
  • Yellow bell pepper 2.0 each
  • Green bell pepper 2.0 each

Prepare the Salad

  • Red wine vinegar 0.25 cup
  • Hellmann's® Light Mayonnaise 1.0 cup
  • Thyme, chopped 2.0 Tbsp
  • Salt and Pepper, to taste
  • Red onions, sliced 1.0 cup
  • Jicama, julienned 2.0 cups
  1. Roast the Peppers

    • Lightly roast the red, yellow and green peppers until slightly charred. Cool and julienne.
  2. Prepare the Salad

    • Combine the roasted peppers with remaining ingredients.

    Note: Hellmann's® Light Mayonnaise and Hellmann's® Real Mayonnaise can be used interchangeably within this recipe.

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