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My review
Jicama Corn Salad
CLUKACEVIC
"Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!"
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Ingredients
20 m servings 195 calsOriginal recipe yields 8 servings
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Per Serving: 195 calories; 1.1 g fat; 48 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 84 mg sodium. Full nutrition
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Read all reviews 1213 Ratings
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Most helpful positive review
6/16/2007
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.
Most helpful critical review
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.
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6/16/2007
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.
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.
6/14/2009
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...
8/3/2008
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 ...
1/20/2006
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 see...
9/9/2007
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...
6/20/2012
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 (org...