Jicama Corn Salad

Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!

Original recipe makes 8 servings

Ingredients

4 cups frozen corn kernels, thawed
2 pounds jicama, peeled and diced
4 medium mangos – peeled, seeded, and diced
1 cup chopped red onion
1/2 cup chopped fresh cilantro
1/2 cup lime juice
salt and pepper to taste

  • PREP

    20 mins

  • READY IN

    20 mins

Directions

  1. In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

Nutrition

Calories: 195 kcal
Carbohydrates: 48 g
Cholesterol: 0 mg
Fat: 1.1 g
Fiber: 9.9 g
Protein: 4.2 g
Sodium: 84 mg

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