Jicama Corn Salad recipe

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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
½ cup chopped fresh cilantro
½ cup lime juice
salt and pepper to taste

Nutrition Info

195.5 calories
carbohydrate: 48 g
cholesterol: : -
fat: 1.1 g
fiber: 9.9 g
protein: 4.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 84.2 mg
sugar: 21.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!

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