Name: Mango, Jícama and Corn Salad
Yield: Serves 8
Ingredients: 6 ears fresh corn; 6 small mangoes, peeled, pitted, coarsely chopped; 2 pounds jicama, peeled, chopped; 1 cup chopped red onion; 1/2 cup fresh chopped cilantro; 1/2 cup fresh lime juice

Here's a bright and refreshing salad. Can be prepared in 45 minutes or less but requires additional unattended time.

Recipe information

Yield
Serves 8

Ingredients

6 ears fresh corn

6 small mangoes, peeled, pitted, coarsely chopped

2 pounds jicama, peeled, chopped

1 cup chopped red onion

1/2 cup fresh chopped cilantro

1/2 cup fresh lime juice

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.

Recipe notes

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