Directions:
- In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled.
- Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup tomato mixture. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.71 Kcal (325 kJ) | ||
| Calories from fat | 22.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 4% | |
|---|---|---|---|
| Cholesterol | 5.32mg | 2% | |
| Sodium | 172.15mg | 7% | |
| Potassium | 302.98mg | 6% | |
| Total Carbs | 11.7g | 4% | |
| Sugars | 5.16g | 21% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 28.7mg | 48% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 49.68 Kcal (208 kJ) | ||
| Calories from fat | 14.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 4% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 2% | |
| Sodium | 110.05mg | 7% | |
| Potassium | 193.68mg | 6% | |
| Total Carbs | 7.48g | 4% | |
| Sugars | 3.3g | 21% | |
| Dietary Fiber | 1.56g | 10% | |
| Protein | 1.66g | 5% | |
| Vitamin C | 18.4mg | 48% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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