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Corn, Pepper, and Jicama Salad

This colorful, crunchy salad is best served at room temperature. Jícama (HEE-kah-mah), also known as the Mexican potato, is a root vegetable with a sweet flavor and a texture like an apple. Use a sharp paring knife to trim its thin skin just before using.
Corn, Pepper, and Jicama Salad recipe by The Culinary Institute of America

Ingredients

Makes 8 Servings

  • 2 1/2 cups corn kernels, fresh or frozen
  • 1 jícama, peeled and cut into thin strips
  • 1 red onion, thinly sliced
  • 1 red bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 jalapeño, seeded, minced
  • 4 tablespoons red wine vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons water
  • 1 teaspoon dry mustard
  • 1 teaspoon salt, or to taste
  • 1 tablespoon garlic clove, minced
  • Freshly ground black pepper, to taste

Directions

  1. Put the corn and 2 inches of water in a saucepan and bring to a boil. Reduce the heat and simmer, covered, until tender 3-5 minutes. Drain well.
  2. Combine the corn, jícama, onion, bell peppers, and the jalapeño in a large bowl.
  3. Whisk together the vinegar, oil, water, mustard, salt, garlic, and pepper in a small bowl. Add the dressing to the vegetables and toss to coat. Let the salad marinate at room temperature for up to 1 hour before serving or in a covered container in the refrigerator for up to 2 days. Serve cold or at room temperature.

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