Grilled Corn, Tomato, and Jicama Salad
Jicama is a root vegetable native to Mexico and is often used in salads for its crisp texture and slightly sweet flavor.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Grilled Corn, Tomato, and Jicama Salad
Ingredients
Instructions
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Preheat the grill to medium-high heat. Grill the corn until lightly charred, about 8-10 minutes, turning occasionally. Remove the corn from the grill and let it cool slightly. Cut the kernels off the cob and transfer them to a large bowl. Add the diced tomatoes, jicama, red onion, cilantro, lime juice, olive oil, salt, and black pepper to the bowl with the corn. Toss everything together until well combined. Let the salad rest for 5 minutes to allow the flavors to meld. Serve the grilled corn, tomato, and jicama salad chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
