Puree first six ingredients in blender and set aside.

Toss bell peppers, jicama, and dressing in large bowl to coat. Cover and refrigerate until veggies soften slightly but are still crunchy, about 4 hours.

Per serving: 77.3 calories; 0.3 g fat (3.1% calories from fat); 1.5 g protein; 19 g carbohydrate; 0 mg cholesterol; 106 mg sodium