Corn-and-Jicama Salsa
Yield: 4 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 23
- Calories from fat: 12%
- Fat: 0.3g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.1g
- Protein: 0.8g
- Carbohydrate: 5.2g
- Fiber: 0.9g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 47mg
- Calcium: 3mg
Ingredients
- 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.
Corn-and-Jicama Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead, No-Cook, Portable/Picnic, Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter, Father's Day, July 4th
- PUBLICATION: Cooking Light
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