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!

INGRIDIENT

4 cups frozen corn kernels, thawed

2 pounds jicama, peeled and diced

4 medium mangos - peeled, seeded, and diced

1 cup chopped red onion

½ cup chopped fresh cilantro

½ cup lime juice

salt and pepper to taste

DIRECTION

Step: 1

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.

NUTRITION FACT

Per Serving: 196 calories; protein 4.2g; carbohydrates 48g; fat 1.1g; sodium 84.2mg.

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