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Mango, Jicama, and Corn Salad

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“This is a very unusual southwestern-style salad. If you like jicama, cilantro, and corn however, you will enjoy this! I recommend you try it with another recipe I posted for Halibut and Sweet Corn Tamales!”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the corn in a pot of boiling water for 2 minutes.
  2. Remove from water and let cool.
  3. Harvest about 4 cups of corn kernels from the ears.
  4. Place in a medium bowl.
  5. Add remaining ingredients and toss just to combine.
  6. Season with salt and pepper, to taste.
  7. Cover and chill 2 hours before serving.

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