Mango, Jicama and Corn Salad
Nb persons: 8
| 6 ears | fresh corn |
| 6 small | mangoes, peeled, pitted, coarsely chopped |
| 2 pounds | jicama, peeled, chopped |
| 1 cup | red onion, chopped |
| 1/2 cup | fresh cilantro, chopped |
| 1/2 cup | fresh lime juice |
Bon Appetit
Serves 8.
Here's a bright and refreshing salad. Can be prepared in 45 minutes or less but requires additional unattended time.
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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