Mango, Jicama, and Corn Salad
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 6 ears corn
- 6 small mangoes, peeled, pitted, and coarsely chopped
- 1 cup chopped red onion
- 2 lbs peeled chopped jicama
- 1⁄2 cup fresh cilantro
- 1⁄2 cup fresh lime juice
directions
- Cook the corn in a pot of boiling water for 2 minutes.
- Remove from water and let cool.
- Harvest about 4 cups of corn kernels from the ears.
- Place in a medium bowl.
- Add remaining ingredients and toss just to combine.
- Season with salt and pepper, to taste.
- Cover and chill 2 hours before serving.
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RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>