Jicama Corn Salad

Name: Jicama Corn Salad
Yield: 4 servings
Ingredients: 4 cups frozen corn kernels, thawed; 2 pounds jicama, peeled and diced; 4 medium mangos - peeled, seeded, and diced; 1 cup chopped red onion; 1/2 cup chopped fresh cilantro; 1/2 cup lime juice; salt and pepper to taste

Vegan Vegetarian

Be the first to rate this recipe

Ingredients

4 cups frozen corn kernels, thawed ⓘ
2 pounds jicama, peeled and diced ⓘ
4 medium mangos - peeled, seeded, and diced ⓘ
1 cup chopped red onion ⓘ
1/2 cup chopped fresh cilantro ⓘ
1/2 cup lime juice ⓘ
salt and pepper to taste ⓘ

Instructions

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.

Nutrition & Diet Analysis (per serving)

133 kcal 7% DV

Protein Fat Carbs

Macronutrients

Protein 7g 14% DV

Total Fat 1.6g 2% DV

Carbs 28.4g 10% DV

Fiber 4.2g 15% DV

Sugar 6.6g 13% DV

Electrolytes

Sodium 9868mg 100% DV

Potassium 1312.3mg 28% DV

Vitamins & Minerals

Vitamin A 87mcg 10% DV

Vitamin C 159mg 100% DV

Calcium 332.5mg 26% DV

Iron 11.1mg 62% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Juicy Juice® Agua Fresca De Melon [Ad]

Cantaloupe-White Balsamic Sorbet

Chimichurri Broccoli

No-Cook Sweet-And-Spicy Pickles

Taj Tomato Casserole

Collard Green Pilaf