Corn & jicama salad

Yield: 6 servings

Measure Ingredient
2 cups Corn kernels, grilled
1 cup Jicama, diced
¼ cup Green onions, sliced
1 each Avocado, peeled & cut into chunks
1 each Red bell pepper, diced
1 each Jalapeno chile, seeded & minced
2 tablespoons Lime juice
1 tablespoon Corn oil
Salt & pepper, to taste

In a large serving bowl, toss together all the ingredients & serve.

MARK'S NOTE: An easy way to grill corn. Soak the unhusked corn in water for 20 minutes. If using a grill, place the ears in the coals right at the edge of your barbecue. Turn very often. They should be done after 20 minutes, maybe a little less. Or, bake in a 350F oven for the same length of time. This is my favourite way to cook corn, it doesn't taste waterlogged using this method.

"Vegetarian Gourmet" Summer, 1995 Submitted By MARK SATTERLY On 08-24-95

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