Mexican Jicama Corn Salad Recipe

Jicama Corn Salad 


4 cups frozen corn kernels, thawed

2 pounds jicama, peeled and diced

4 medium mangos – peeled, seeded, and diced

1 cup chopped red onion

1/2 cup chopped fresh cilantro

1/2 cup lime juice

salt and pepper to taste


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.

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