Jicama and Corn Salad

Jicama and Corn Salad
Refreshing and easy. Low calorie and full of nutrients as well. To lower the calories, we sometimes use Newman’s Own Light Lime Vinaigrette dressing instead of our own.

Serves: 4
Prep Time: 5 minutes
Cooking Time: none
Difficulty: Easy


1 1/2 cups jicama, peeled and chopped into half inch cubes
1 cup corn, frozen white kernels, or fresh, thawed
1/4 cup onion(s), red, chopped
1 tomato(es), medium
1/2 cup pepper(s), bell, red, yellow, or green, seeded and chopped
1/2 teaspoon cumin, ground
1 tablespoon olive oil
1 teaspoon vinegar, cider
1 teaspoon agave nectar
1/4 cup cilantro, fresh, chopped (optional)

Preparation: At the bottom of a medium bowl, mix the olive oil, vinegar, agave nectar and chopped onions. Add remaining ingredients and toss well. Refrigerate for 10 minutes before serving or up to 2 days.

Nutrition: Per Serving About: 110 calories, 4 g fat, 1 g saturated fat, 2 g protein, 19 g carbohydrates,5 g dietary fiber,8 mg sodium; WW Points Plus Value 3

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