Mango, Jícama And Corn Salad
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
58
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
910 g
Jicama (peeled, chopped)1 cup
Red Onion (chopped)1 cup
Cilantro (fresh chopped)1 cup
Lime Juice (fresh)Directions:
1
Cook corn in pot of boiling salted water 2 minutes
2
Drain and cool corn
3
Cut off enough kernels to measure 4 cups (reserve remaining corn for another use)
4
Place corn in medium bowl
5
Add mangoes, jicama, red onion, cilantro and lime juice
6
Toss to combine
7
Season to taste with salt and pepper
8
Cover and refrigerate until cold
9
(Can be prepared 3 hours ahead
10
Keep refrigerated
11
) Serve cold
12
Cook corn in pot of boiling salted water 2 minutes
13
Drain and cool corn
14
Cut off enough kernels to measure 4 cups (reserve remaining corn for another use)
15
Place corn in medium bowl
16
Add mangoes, jicama, red onion, cilantro and lime juice
17
Toss to combine
18
Season to taste with salt and pepper
19
Cover and refrigerate until cold
20
(Can be prepared 3 hours ahead
21
Keep refrigerated
22
) Serve cold