Jicama Corn Salad

Ingredients and Weight:

• 1 jicama (1 pound), peeled and cubed
• 2 cups frozen corn
• 1 red bell pepper, diced (8 ounces)
• 1 yellow bell pepper, diced (8 ounces)
• 1 cup red onion, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint

Preparation Time:

15 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine all ingredients.
2. Toss to coat evenly.
3. Cover and refrigerate for at least 30 minutes before serving.

Nutritional Information:

(Per 1 cup serving)

• Calories: 120
• Fat: 0g
• Protein: 2g
• Carbohydrates: 28g
• Fiber: 4g
• Sugar: 10g

Dish Characteristics:

• Refreshing and vibrant salad with a colorful blend of vegetables.
• Light and flavorful, perfect for summer gatherings or as a side dish for grilled meats.
• The crunch of jicama and corn complements the sweetness of the bell peppers and the fresh herbs.

User Comments:

• "Delicious and refreshing! The combination of flavors and textures was amazing."
• "This salad is so easy to make and it's a great way to use up leftover corn."
• "I love the crunchiness of the jicama and the sweetness of the bell peppers."
• "This salad is a perfect addition to any barbecue or picnic."
• "I added some black beans to mine for a bit of extra protein."

Special Precautions and Tips:

• Make sure to use ripe jicama. It should be firm but not hard.
• If using fresh corn, cook it first before adding it to the salad.
• You can add other vegetables to this salad, such as cucumber or avocado.
• This salad is best served chilled.