Jicama Corn Salad Recipe - Allrecipes.com
Jicama Corn Salad Recipe
  • READY IN 20 mins

Jicama Corn Salad

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    20 mins

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 More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
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.

 
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 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.

 
Aug 03, 2008

Good though I was unable to use the main ingredient of Jicama. To follow the recipe makes a HUGE amount of food, would recommend cutting it in half for parties under 10 where other items are to be served. Definately more of a salsa type dish best with corn chips or the like but very fresh and crisp for summer gatherings. I very much wanted to throw in a jalapeno but they are of course not available right now. I think a ripe avacado and some black beans could serve as a substitue for the Jicama here if you, like me, do not have it available in your area.

 
Jan 20, 2006

Salad??? This would be an excellent relish to top chicken or fish. It would be great as a salsa for tortilla chips (if you add a jalapeno), but it just isn't a very good SALAD. It doesn't seem complete on its own.

 
Sep 09, 2007

I have to agree with previous reviewers. Without a little heat, it's so-so. After adding a jalapeno (finely diced) it was a 5-star, make-again recipe. We made this to go along with Cuban Pork Roast I from this site, and liked the combination. Then, leftovers! Even better the following days. This salad kept surprisingly well. I expected the mangos to get icky after a day, but they didn't.

 
Jan 22, 2010

Wonderful. I added sweet red pepper and black beans - for color.

 
May 04, 2011

I'm not a fan of mango, so I removed it and added a fresh jalapeno diced up! It turned out so yummy! It was the first time I had jicama this way and my boyfriend loved it, too!

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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