Reviewed: Nov. 25, 2012

This was fantastic! I cut the oil by half and could still cut it down to 1/3 cp. I also used reduced fat feta cheese to help cut calories. I did leave out the jicama.

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Reviewer:

runnernut

Cooking Level: Expert

Home Town: Hermann, Missouri, USA

Reviewed: Nov. 6, 2012

Yummy! The only thing I changed was only using a half cup of olive oil instead of an entire cup. It was still a little soupy but the dressing is BOMB! Definitely making this again! + fresh avocado slices :P

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klarge

Reviewed: Sep. 4, 2012

Yummy! Didnt have jicama but LOVED it. The fresh corn was SO good!

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krissydoll1

Reviewed: Aug. 26, 2012

I've made this salad several times now and I think it's great! Not everyone in my family agrees, though. The first time I followed the recipe exactly. The next time I was out of fresh corn so used home frozen. Out of fresh garlic so used garlic powder. First time I mixed the dressing in the food processor and it worked great, but the next time I hand whisked it and the oil never got completely incorporated. Second time was still good but not as good. This time after reading many reviews, I only added 3/4 cup oil, and since it was still great, next time I will try 1/2 cup. I didn't have jicama any of the times I've made it (store never seems to have it) but will try harder to find some since so many of you thought it added so much.

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Cherimomofnine

Cooking Level: Expert

Reviewed: Aug. 24, 2012

I made this for a BBQ we are hosting tomorrow night. I am loving it! The jicama adds a wonderful crunch. I omitted the jalapeno only because we have small children coming. I can only imagine that the flavors will develop as it chills overnight. Thank you!

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Reviewer:

egmoreira

Reviewed: Aug. 20, 2012

This is absolutely amazing! The little market close to my house didn't have jicama, but I did have some regular old radishes, so I used those. Added a nice color, plus got 'em out of the fridge. Next time I can hunt down jicama, however, totally going for that! The only other change I made was using less oil and I used green and yellow bell peppers. Took it to a BBQ and got "I think this was my favorite dish out of all!" from one guest. Definitely looking forward to the leftovers all week. Yum. Just...yum.

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Reviewer:

Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 17, 2012

Absolutely delicious. The jicama makes it. I doubled the recipe it for a BBQ and people loved it. I reduced the amount of olive oil in the recipe and added some fresh coriander but other than that, left the recipe as is. Just a great (and healthy recipe!). Two thumbs up.

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Reviewer:

Corks73

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 9, 2012

Really liked this recipe, but added 2 chopped avocados to mine. Hubby loved it!

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Reviewer:

clhysong

Reviewed: Jul. 9, 2012

Excellent flavor!

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Reviewer:

Jennifer G.

Reviewed: Jun. 28, 2012

I made this for a potluck, super easy and tasty! The jicama is necessary for the perfect blend of textures and crunch. I used the following variations: frozen corn, cherry tomatoes quartered, red and yellow bell peppers to equal 1 whole, about 4 oz feta cheese (more would be overpowering), and about 3/4 bunch green onions. I found these proportions to be perfect. Tips: pick a small jicama, about the size of a fist. If using frozen corn, let thaw separately and drain the water. Use fresh lime juice - the one in the plastic lime does not have the right flavors and you won't be able to taste lime in the dressing. The reason for the 1 star deduction: I don't see how anyone could use an entire cup of oil for this dressing without it being a soupy, oily mess. I'm so glad I used 1/4 cup oil, which was plenty. But if I hadn't read the other reviews, I would have wasted so much oil and the salad would have been inedible. Use 1/4 cup oil, trust me on this. I adjusted the other ingredients accordingly - about 1/2 tsp mustard, 1/2 tsp minced garlic or less. Lime juice, pepper and salt stayed the same.

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