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Mango, Jícama and Corn Salad

4.3

(56)

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

  1. 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.

TagsSaladMangoStone FruitFruitCornVegetableJicamaRoot VegetableRed OnionOnionLimeCitrusSideLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy30 Minutes or LessMake AheadSummerBon Appétit
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