jicama and corn salad

Name: Jicama and Corn Salad
Prep time: 5 min
Cuisine: Mexican
Ingredients: 1 1/2 cup(s) jicama, peeled and chopped into half inch cubes; 1 cup(s) 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 teaspoon(s) cumin, ground; 2 teaspoon(s) olive oil; 1 teaspoon(s) vinegar, cider; 1 teaspoon(s) honey; 1/4 cup(s) cilantro, fresh, chopped (optional)

(1 RATING)

92 Pinches 1 Photo

NIKKI SMITH

HEMET, CA

Updated on Apr 2, 2011

Love this during the summer, nice and refreshing..

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prep time 5 Min

cook time

method ---

yield

Ingredients

1 1/2 cups jicama, peeled and chopped into half inch cubes
1 cup 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 teaspoon cumin, ground
2 teaspoons olive oil
1 teaspoon vinegar, cider
1 teaspoon honey
1/4 cup cilantro, fresh, chopped (optional)

How To Make jicama and corn salad

Step 1

At the bottom of a medium bowl, mix the olive oil, vinegar, honey and chopped onions

Step 2

Peel the jicama and chop into half inch cubes. Cut the pepper in half, remove seeds, and chop into small pieces
Step 3

Cut the tomato into small pieces as well. Chop the cilantro. Thaw the corn or rinse in a colandar under cold water
Step 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
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