Mango-Jicama Salsa

Mango-Jicama Salsa
1 cup chopped fresh pineapple
1 cup peeled, finely diced jicama
1 medium mango, peeled, seeded and chopped
1 large tomato, seeded and diced
1 green onion, sliced
1-2 fresh jalapeno peppers, seeded and finely chopped
1 tablespoon lime juice
1/8 teaspoon salt
In a medium mixing bowl combine all ingredients. Cover and refrigerate up to 24 hours.
Makes about 3 cups salsa.
"Make-Ahead Cooking" (Meredith, $24.95),