Photo: Anna Pelzer
Jicama Corn Salad
7 ingredients
20 min
8 servings
openrecipes
"Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!"
Estimated Nutrition (whole recipe, rough)
284
Calories
7g
Protein
2g
Fat
68g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Jicama | 1 cup (120g) | 46 |
| Red Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes