JICAMA AND CORN SALAD

Jicama and Corn Salad image

Provided by NIKKI SMITH

Categories Salads

Time 5m

Number Of Ingredients 10

1 1/2 c jicama, peeled and chopped into half inch cubes
1 c corn, frozen white kernels, or fresh
1/4 onion(s), red, chopped
1 medium tomato(es), medium
1 pepper(s), bell, red, chopped
1/2 tsp cumin, ground
2 tsp olive oil
1 tsp vinegar, cider
1 tsp honey
1/4 c cilantro, fresh, chopped (optional)

Steps:

1. At the bottom of a medium bowl, mix the olive oil, vinegar, honey and chopped onions
2. Peel the jicama and chop into half inch cubes. Cut the pepper in half, remove seeds, and chop into small pieces
3. Cut the tomato into small pieces as well. Chop the cilantro. Thaw the corn or rinse in a colandar under cold water
4. Add the corn, jicama, pepper, cilantro and tomato to the dressing and toss well. Allow to sit on the counter for 10 minutes before serving for flavors to blend