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    You are in: Home / Low-cholesterol / Mango, Jicama, and Corn Salad Recipe
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    Mango, Jicama, and Corn Salad

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    ChipotleChick's Note:

    This is a very unusual southwestern-style salad. If you like jicama, cilantro, and corn however, you will enjoy this! I recommend you try it with another recipe I posted for Halibut and Sweet Corn Tamales!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook the corn in a pot of boiling water for 2 minutes.
    2. 2
      Remove from water and let cool.
    3. 3
      Harvest about 4 cups of corn kernels from the ears.
    4. 4
      Place in a medium bowl.
    5. 5
      Add remaining ingredients and toss just to combine.
    6. 6
      Season with salt and pepper, to taste.
    7. 7
      Cover and chill 2 hours before serving.
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    Nutritional Facts for Mango, Jicama, and Corn Salad

    Serving Size: 1 (879 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 463.8
     
    Calories from Fat 28
    20%
    Total Fat 3.2 g
    4%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 46.8 mg
    1%
    Total Carbohydrate 113.4 g
    37%
    Dietary Fiber 21.2 g
    85%
    Sugars 48.7 g
    194%
    Protein 9.3 g
    18%
    Detailed Nutrition Values About Nutrition Info

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