Jicama Corn Salad

12 Reviews

Prep: 20 min
Ready In: 20 min

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

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

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Metric US

Original recipe yields 8 servings

Directions

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

Amount Per Serving (8 total)

Calories
195 cal
10%

Fat
1.1 g
2%

Carbs
48 g
15%

Based on a 2,000 calorie diet

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Reviews (12)

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DL

Jun. 16, 2007

"This was a really good salad. I think a little jalapeno would be and excellent addition. It was crunchy, and very tasty. I will definately make this one again...." See more"

MONTYHOUSE

Dec. 22, 2004

"This recipe made enough for probably 12, not 8! It came out so-so; was much better the next day topped with Dungeness crabmeat moistened with wasabi mayonaise...." See more"

coffewoman

Jun. 15, 2009

"I had eaten Jicama before but never new what to do with it. I love this recipe. I Julianne the Jicama rather than chopped it. Next time I think I will chop it, and make all of the piece about the s..." See moreame size. Great if you are watching your calories 2 cups of this stuff is worth 156 calories. NOT bad and GOOD. You can also add spices to your serving such as cumin or a hot pepper to spice it up. Almost like a salsa, but it never gets juicy. Keeps well in the refrigerate, stays nice a crunch. An inexpensive dish to make and feeds alot of people."

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