Jicama Corn Salad

Jicama Corn Salad

12 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
CLUKACEVIC
Recipe by  CLUKACEVIC

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

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Reviews (12)

Rate This Recipe
DL
17

DL

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.

MONTYHOUSE
16

MONTYHOUSE

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.

coffewoman
13

coffewoman

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 same 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.

More Reviews

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 1.1 g
  • 2%
  • Carbs
  • 48 g
  • 15%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Refreshing Sweet and Spicy Jicama Salad (Vegan)

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Sweet and Sour Spinach Jicama Salad