Jicama, corn and pepper salad

Prep 20 min
Total 20 min
Makes 4 Servings

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3 tbsp
cider vinegar
2 tbsp
1 tbsp
Dijon mustard
1/4 tsp
3 cups
cooked corn kernels
medium jicama, peeled and diced, about 3 cups
red bell pepper, diced
1/4 cup
shredded fresh basil, or mint


  • WHISK vinegar with oil, Dijon and salt in a medium bowl. Season with fresh pepper. Add corn, jicama, pepper and basil. Toss until well coated. It will keep well refrigerated up to a day.
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