Mango, Jícama and Corn Salad

Mango, Jícama and Corn Salad
Mango, Jícama and Corn Salad
Here's a bright and refreshing salad. Can be prepared in 45 minutes or less but requires additional unattended time.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
Salad Citrus Fruit Herb Onion Vegetable Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Lime Mango Corn Summer Chill Healthy Bon Appétit
  • 1/2 cup fresh lime juice
  • 1 cup chopped red onion
  • 1/2 cup fresh chopped cilantro
  • Carbohydrate 56 g(19%)
  • Fat 2 g(3%)
  • Fiber 11 g(42%)
  • Protein 5 g(10%)
  • Saturated Fat 0 g(2%)
  • Sodium 19 mg(1%)
  • Calories 234

Preparation Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

Preparation Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy