5 Tblsp. fresh lime juice
3 Tblsp. reduced-fat mayonnaise

5 cloves garlic, finely minced
2 tsp. canned chipotle chilies, rinsed, drained and chopped
1 Tblsp. honey
1 lg. red bell pepper, cut into thin strips
1 lg. green bell pepper, cut into thin
1 lg. yellow bell pepper, cut into thin strips
12 oz. jicama, peeled, cut into thin strips
c. (packed) fresh cilantro leaves, minced

Salt and freshly ground black pepper

Puree first 5 ingredients in a blender or food processor until
dressing is smooth.

Place peppers, jicama and cilantro in a large bowl. Add dressing and
toss to mix and coat well. Season with salt and pepper to taste. Cover
and refrigerate until the vegetables soften a little but remain
crunchy. (About 4 hours.)