Jicama, corn and pepper salad


  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 Servings
Jicama, corn and pepper salad

Jicama, corn and pepper salad. Photo, Erik Putz.

Chatelaine Triple Tested

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.