4 fresh tomatillos, husked, rinsed and cut into small dice 1/3 cup diced jicama 1 1/2 tablespoons diced red bell pepper 1 1/2 tablespoons diced yellow bell pepper 1/2 mango, peeled and cut into small dice 1 serrano chile, seeded and finely diced 1/3 cup peanut oil 2 tablespoons olive oil 2 tablespoon white wine vinegar 1 1/2 tablespoons balsamic vinegar 1 tablespoon fresh lime juice 1 tablespoon fresh lemon juice 1 small garlic clove, minced 1 to 2 tablespoons minced fresh coriander Salt
In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix.
In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well.
Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.
In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix.
In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well.
Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste.
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