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Ingredients
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2 cups fresh corn kernels
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2 cups peeled, chopped jicama
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1 cup diced red onion
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1 cup small diced white onion
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1 cup small diced red bell pepper
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½ cup small diced green bell pepper
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¼ cup olive oil
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2 tablespoons white vinegar
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1 ½ tablespoons salt
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2 teaspoons ground cumin
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2 teaspoons ground black pepper
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1 teaspoon red wine vinegar
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1 teaspoon chili powder
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2 cups fresh cilantro leaves, finely chopped
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1 ½ cups small diced tomatoes
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1 lime, zested and juiced
Directions
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Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
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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.
Nutrition Facts (per serving)
74 | Calories |
4g | Fat |
10g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 74 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 700mg | 30% |
Total Carbohydrate 10g | 3% |
Dietary Fiber 3g | 9% |
Total Sugars 3g | |
Protein 2g | 3% |
Vitamin C 26mg | 29% |
Calcium 25mg | 2% |
Iron 1mg | 7% |
Potassium 206mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.