Jicama Corn Salad

Jicama Corn Salad

12
CLUKACEVIC 0

"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

20 m servings 195 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 48g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

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

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.

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.

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.

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...

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 ...

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 see...

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...

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

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!

I don't know if my jicama wasn't ripe or the mango wasn't ripe but whatever it was my husband and I did not like this. The taste was so so but the textures are what bothered us.