The combination of crisp jicama, sweet pineapple, tart lime juice, and cool mint make a tropical salad that smells as refreshing as it tastes. It’s great for grilling out or potluck barbecues and can be made up to 24 hours in advance. (Chop the fresh mint and add to the salad just before serving.) Adapted from How to Cook Everything Vegetarian by Mark Bittman.