Jicama Corn Salad12 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
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 195 cal
- 1.1 g
- 48 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"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"
"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"
"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."
Black Bean, Corn, and Tomato Salad with Feta Cheese
Sweet and Sour Spinach Jicama Salad
Just swipe to see more like this.