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Corn-and-Jicama Salsa

Corn-and-Jicama Salsa

Cooking Light JULY 1998

  • Yield: 4 cups (serving size: 1/4 cup)

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.

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
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Corn-and-Jicama Salsa recipe

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