Jicama, corn and pepper salad

Prep 20 min

Total 20 min

Makes 4 Servings

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Updated Nov 24, 2014

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!

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

medium jicama, peeled and diced, about 3 cups

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:

Refridgerator or Chilled Foods

Salads

vegetables

Vegetarian

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Jicama, corn and pepper salad

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!