Jicama and Corn Salad

NIKKI SMITH

By
@adorefood

Love this during the summer, nice and refreshing..


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Prep:

5 Min

Ingredients

1 1/2 c
jicama, peeled and chopped into half inch cubes
1 c
corn, frozen white kernels, or fresh
1/4
onion(s), red, chopped
1 medium
tomato(es), medium
1
pepper(s), bell, red, chopped
1/2 tsp
cumin, ground
2 tsp
olive oil
1 tsp
vinegar, cider
1 tsp
honey
1/4 c
cilantro, fresh, chopped (optional)

Directions Step-By-Step

1
At the bottom of a medium bowl, mix the olive oil, vinegar, honey and chopped onions
2
Peel the jicama and chop into half inch cubes. Cut the pepper in half, remove seeds, and chop into small pieces
3
Cut the tomato into small pieces as well. Chop the cilantro. Thaw the corn or rinse in a colandar under cold water
4
Add the corn, jicama, pepper, cilantro and tomato to the dressing and toss well. Allow to sit on the counter for 10 minutes before serving for flavors to blend

About this Recipe