Jicama, corn and pepper salad
By Chatelaine5
PREP TIME
20 min
TOTAL TIME
20 min
Makes
4 Servings
Jicama, corn and pepper salad. Photo, Erik Putz.
Jicama – a root vegetable that tastes like a cross between turnip and pear – is a new favourite in our kitchen. Make it one in yours too, starting with this fresh summer salad!
Ingredients
- 3 tbsp cider vinegar
- 2 tbsp canola oil
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 3 cups cooked corn kernels
- 1 medium jicama , peeled and diced, about 3 cups
- 1 red bell pepper , diced
- 1/4 cup shredded fresh basil , or mint
Instructions
- 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.
FILED UNDER: chilled No Cook Salads vegetables Vegetarian
