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Raw Corn and Jicama Salad

by on July 30, 2012 in Sides, Vegetables July 30, 2012 SidesVegetables
See post on Spontaneous Hausfrau’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

This summer salad is crunchy, sweet, zesty, and refreshing!

Ingredients

  • ¾ teaspoons Salt
  • 1 teaspoon Agave
  • 2 Tablespoons Fresh Lime Juice
  • 2 Tablespoons Olive Oil
  • 5 cups Jicama, Peeled And Shredded
  • 1-½ cup Fresh Corn Kernels
  • ⅓ cups Fresh Cilantro, Chopped

Preparation

In a large bowl, whisk together the salt, agave, lime juice and oil. Add the jicama, corn, and cilantro and toss until well blended. Refrigerate at least 1 hour to allow the flavors to develop. Serve or store in a tightly covered container for 3 days.

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Profile photo of Stephanie Johnson

Stephanie Johnson on 3.8.2014

This is great! I’ve never thought to shred my jicama before! I added shredded carrots too! It was tasty even without the dressing.

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