Mango, Jicama, and Corn Salad

Mango, Jicama, and Corn Salad

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Fresh parsley and fresh lime juice make this colorful salad sparkle on the plate and in your mouth.

Mango, Jicama, and Corn Salad

By Gloria Kobrin Published: January 8, 2014

  • Yield:

  • 8-10 Servings
  • Cook time:

  • 15 mins

Ingredients

  • 2 11 Ounce Cans of Crisp Packed Kernel Corn Drained
  • 2 Pounds Jicama
  • 2 Ripe Mangos
  • 1 Large Red Onion
  • 1 Bunch Fresh Italien Parsley
  • 1/2 Cup Fresh Lime Juice
  • Salt and Freshly Ground White Pepper to taste

Equipment

  • Large Mixing Bowl

Directions

  1. Pour corn into mixing bowl.
  2. Peel, slice, and cube mango. Add to corn. Peel jicama*. Slice it into ¼ inch rounds and then into 2 inch long strips. Add to corn. *You can prepare jicama in advance. It does not turn brown overnight.
  3. Peel, slice, and cube mango. Add to corn.
  4. Peel and dice onion. Add to corn.Rinse, dry and chop parsley (1/2 cup chopped) right before dressing salad. Toss salad with parsley and lime juice. Serve salad chilled.

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