Add the sliced jicama, red bell peppers, yellow bell peppers, carrots, green onions, and jalapeño to a glass or plastic bowl.
In a small bowl, whisk together lime juice, rice wine vinegar, sugar, chili powder, garlic powder, and salt. Whisk in olive oil. Pour dressing over sliced veggies, and toss to coat.
Cover and refrigerate for at least 4 hours {better if overnight}. Enjoy