Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!

Gallery

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.

    Advertisement

Nutrition Facts

196 calories; protein 4.2g 8% DV; carbohydrates 48g 16% DV; fat 1.1g 2% DV; cholesterolmg; sodium 84.2mg 3% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/16/2007
This was a really good salad. I think a little jalapeno would be and excellent addition. It was crunchy and very tasty. I will definately make this one again. Read More
(18)

Most helpful critical review

Rating: 3 stars
12/23/2004
This recipe made enough for probably 12 not 8! It came out so-so; was much better the next day topped with Dungeness crabmeat moistened with wasabi mayonaise. Read More
(17)
15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/16/2007
This was a really good salad. I think a little jalapeno would be and excellent addition. It was crunchy and very tasty. I will definately make this one again. Read More
(18)
Rating: 3 stars
12/22/2004
This recipe made enough for probably 12 not 8! It came out so-so; was much better the next day topped with Dungeness crabmeat moistened with wasabi mayonaise. Read More
(17)
Rating: 4 stars
06/15/2009
I had eaten Jicama before but never new what to do with it. I love this recipe. I Julianne the Jicama rather than chopped it. Next time I think I will chop it and make all of the piece about the same size. Great if you are watching your calories 2 cups of this stuff is worth 156 calories. NOT bad and GOOD. You can also add spices to your serving such as cumin or a hot pepper to spice it up. Almost like a salsa but it never gets juicy. Keeps well in the refrigerate stays nice a crunch. An inexpensive dish to make and feeds alot of people. Read More
(14)
Advertisement
Rating: 4 stars
08/03/2008
Good though I was unable to use the main ingredient of Jicama. To follow the recipe makes a HUGE amount of food would recommend cutting it in half for parties under 10 where other items are to be served. Definately more of a salsa type dish best with corn chips or the like but very fresh and crisp for summer gatherings. I very much wanted to throw in a jalapeno but they are of course not available right now. I think a ripe avacado and some black beans could serve as a substitue for the Jicama here if you like me do not have it available in your area. Read More
(13)
Rating: 3 stars
01/20/2006
Salad??? This would be an excellent relish to top chicken or fish. It would be great as a salsa for tortilla chips (if you add a jalapeno) but it just isn't a very good SALAD. It doesn't seem complete on its own. Read More
(12)
Rating: 4 stars
09/09/2007
I have to agree with previous reviewers. Without a little heat it's so-so. After adding a jalapeno (finely diced) it was a 5-star make-again recipe. We made this to go along with Cuban Pork Roast I from this site and liked the combination. Then leftovers! Even better the following days. This salad kept surprisingly well. I expected the mangos to get icky after a day but they didn't. Read More
(10)
Advertisement
Rating: 5 stars
01/22/2010
Wonderful. I added sweet red pepper and black beans - for color. Read More
(7)
Rating: 4 stars
06/20/2012
This was so delicious. I halved the recipe added a chopped red bell pepper for color a little red wine vinegar to the red onions to mellow them and a tablespoon of Rooster Sriracha Sauce (organic from Whole Foods) to give it a kick. Read More
(6)
Rating: 5 stars
05/04/2011
I'm not a fan of mango so I removed it and added a fresh jalapeno diced up! It turned out so yummy! It was the first time I had jicama this way and my boyfriend loved it too! Read More
(5)