Ingredients
16
16 servings
- •2 cups fresh corn kernels
- •2 cups peeled, chopped jicama
- •1 cup diced red onion
- •1 cup small diced white onion
- •1 cup small diced red bell pepper
- •½ cup small diced green bell pepper
- •¼ cup olive oil
- •2 tablespoons white vinegar
- •1 ½ tablespoons salt
- •2 teaspoons ground cumin
- •2 teaspoons ground black pepper
- •1 teaspoon red wine vinegar
- •1 teaspoon chili powder
- •2 cups fresh cilantro leaves, finely chopped
- •1 ½ cups small diced tomatoes
- •1 lime, zested and juiced
Instructions
- Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
- Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.
Nutritional Facts
Per 16 servings
- Calories: 74
- Carbohydrate: 10g
- Fat: 4g
- Fiber: 3g
- Protein: 2g
- Sugar: 3g
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