Jicama, corn and pepper salad

Name: Jicama, corn and pepper salad
Prep time: 20 min
Total time: 20 min
Yield: 4
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

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.

FILED UNDER:

Vegetarian No Cook vegetables Salads chilled