Radish Salad (Picado de Rábano)

Serves     4-6


½ pound radishes, trimmed and sliced into thin rounds

¼ cup finely diced red onion

1 jalapeno pepper, thinly sliced into rings

2 tbsp. fresh mint, finely chopped

2 tbsp. orange juice

2 tbsp. lemon juice

¼ tsp. salt

freshly ground black pepper


Toss all ingredients together and chill for one hour before serving.


Notes and Instructions

Recipe credit: Linda McElroy

Photo credit:  Radishes by Liz West on Flickr, Creative Commons Attribution 2.0 Generic