Jicama, corn and pepper salad

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20 min


20 min


4 Servings

Jicama, corn and pepper salad

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!


  • 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


  • 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.