Jicama, corn and pepper salad
20
- Prep Time20 mins
- Total Time20 mins
- Makes4 Servings
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
1 medium jicama, peeled and diced, about 3 cups
1 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.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.