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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (725g) Recipe makes 4 servings |
||
| Calories 463 | ||
| Calories from Fat 28 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.2g | 4% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 0.9g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 46mg | 1% | |
| Potassium 1272mg | 36% | |
| Total Carbohydrate 113.4g | 37% | |
| Dietary Fiber 21.3g | 85% | |
| Sugars 48.7g | ||
| Protein 9.3g | 18% | |
Mango, Jicama, and Corn Salad
By: ChipotleChick
Jan 7, 2003
This is a very unusual southwestern-style salad. If you like jicama, cilantro, and corn however, you will enjoy this! I recommend you try it with another recipe I posted for Halibut and Sweet Corn Tamales!
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
1
Cook the corn in a pot of boiling water for 2 minutes.2
Remove from water and let cool.3
Harvest about 4 cups of corn kernels from the ears.4
Place in a medium bowl.5
Add remaining ingredients and toss just to combine.6
Season with salt and pepper, to taste.7
Cover and chill 2 hours before serving.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Taste/Mood > Romantic
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
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