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 AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Chicken Singapore Noodles
This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.
Turkey Cocktail Meatballs with Orange Cranberry Glaze
You can make these ahead and freeze them without the glaze, then the day of the party, defrost them and simply reheat in the sauce.
Keto Cheeseburger Casserole
Reminiscent of a cheeseburger without the bun. Fits perfectly into the keto diet. Made with ingredients you mostly likely have.