How To Make Jicama and Corn Salad
This refreshing salad combines the crunchiness of jicama with the sweetness of corn.
Preparation: 15 minutes
Cooking: 0 minutes
Total: 15 minutes
Serves:
Ingredients
- 1 medium jicama, peeled and diced
- 2 cups of corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup of fresh cilantro, chopped
- Juice of 1 lime
- 1 tbsp of honey
- Salt and pepper, to taste
Instructions
-
In a large bowl, combine the jicama, corn, red bell pepper, red onion, jalapeño pepper, and cilantro.
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In a small bowl, whisk together the lime juice, honey, salt, and pepper. Pour over the salad and toss until all the ingredients are coated.
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Serve chilled.
Nutrition
- Calories : 154kcal
- Total Fat : 0.8g
- Saturated Fat : 0.1g
- Cholesterol : 0mg
- Sodium : 199mg
- Total Carbohydrates : 37g
- Dietary Fiber : 8g
- Sugar : 16g
- Protein : 4g
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