Jicama Corn Salad

Rating: 4 stars
15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

By CLUKACEVIC

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

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

Directions

  • 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.

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Nutrition Facts

Per Serving:
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

Donna Allen
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
Helpful
(18)

Most helpful critical review

MONTYHOUSE
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
Helpful
(17)
15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Donna Allen
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
Helpful
(18)
MONTYHOUSE
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
Helpful
(17)
coffewoman
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
Helpful
(14)
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Cara
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
Helpful
(13)
Mrs Anderson
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
Helpful
(12)
Suzy
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
Helpful
(10)
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Kinseybea
Rating: 5 stars
01/22/2010
Wonderful. I added sweet red pepper and black beans - for color. Read More
Helpful
(7)
kp_higgs
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
Helpful
(6)
txdawners
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
Helpful
(5)
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