Corn-and-Jicama Salsa

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4 cups (serving size: 1/4 cup)

Ingredients

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2 cups fresh corn kernels (about 4 ears)
1 cup finely chopped peeled tomato
1/2 cup finely chopped peeled jicama
1/4 cup chopped onion
1 tablespoon minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 (4-ounce) can chopped green chiles, drained

Preparation

Combine all ingredients in a large bowl.

Created date

July 1998

Nutritional Information

Calories 23
Caloriesfromfat 12 %
Fat 0.3 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 5.2 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 47 mg
Calcium 3 mg