Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!
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
- 0.5 cups chopped fresh cilantro
- 0.5 cups lime juice
- salt and pepper to taste
Instructions
-
1
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 Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Appetizing Vegetarian Burritos
An easy vegetarian burrito recipe I whipped up one night. This is very basic and can be dolled up however you like. I serve these topped with sour cream, shredded Cheddar cheese, chopped tomatoes, and sliced green onions.
Day-After-Thanksgiving Turkey Carcass Soup
This leftover turkey soup is an easy and delicious meal that puts your turkey carcass to good use! So save the carcass from your Thanksgiving or Christmas dinner — and some stuffing, too — and make this tasty soup for lunch or a light dinner the next day.
Cream of Anything Soup Mix
My Grandma always kept this cream of anything soup mix in her pantry and, let's face it, every other recipe in the church cookbooks called for a can. As a kid I never understood why she wouldn't just buy a can. As an adult, I get it. Make your dollar stretch AND you control all that goes in it. Adjust to suit your taste but this is the basic recipe that works.