Jicama and Corn Salad
Prep Time: 5 minutes
Cooking Time: none
Refreshing and easy. Low calorie and full of antioxidants as well. To lower the calories, we sometimes use Newman's Own Light Lime Vinaigrette dressing instead of our own.
1 1/2 cups jicama, peeled and chopped into half inch cubes
1 cup corn, frozen white kernels, or fresh, thawed
1/4 cup onion(s), red, chopped
1 tomato(es), medium
1/2 cup pepper(s), bell, red, yellow, or green, seeded and chopped
1/2 teaspoon cumin, ground
1 tablespoon olive oil
1 teaspoon vinegar, cider
1 teaspoon agave nectar
1/4 cup cilantro, fresh, chopped (optional)
At the bottom of a medium bowl, mix the olive oil, vinegar, agave nectar and chopped onions. Add remaining ingredients and toss well. Refrigerate for 10 minutes before serving or up to 2 days.
Per Serving About: 110 calories, 4 g fat, 1 g saturated fat, 2 g protein, 19 g carbohydrates,5 g dietary fiber,8 mg sodium; WW Points Plus Value 3