Jicama Corn Salad
"Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!"Original recipe yield: 8 servings. - Prep Time:
- 20 Minutes
- Ready In:
- 20 Minutes
- Servings:
- 8
- 4 cups frozen corn kernels, thawed
- 2 pounds jicama, peeled and diced
- 4 medium mangos - peeled, seeded, and diced
- 1 cup chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/2 cup lime juice
- salt and pepper to taste
- 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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