MANGO, JíCAMA AND CORN SALAD

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Mango, Jícama and Corn Salad image

Categories     Salad     Citrus     Fruit     Herb     Onion     Vegetable     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Lime     Mango     Corn     Summer     Chill     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice

Steps:

  • Cook corn in pot of boiling salted water 2 minutes. Drain and cool corn. Cut off enough kernels to measure 4 cups (reserve remaining corn for another use). Place corn in medium bowl. Add mangoes, jicama, red onion, cilantro and lime juice. Toss to combine. Season to taste with salt and pepper. Cover and refrigerate until cold. (Can be prepared 3 hours ahead. Keep refrigerated.) Serve cold.

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