Mango, Jicama, and Corn Salad Recipe

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Mango, Jicama, and Corn Salad
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Ingredients:

Directions:

  1. Cook the corn in a pot of boiling water for 2 minutes.
  2. Remove from water and let cool.
  3. Harvest about 4 cups of corn kernels from the ears.
  4. Place in a medium bowl.
  5. Add remaining ingredients and toss just to combine.
  6. Season with salt and pepper, to taste.
  7. Cover and chill 2 hours before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 528.69 Kcal (2214 kJ)
Calories from fat 12.33 Kcal
% Daily Value*
Total Fat 1.37g 2%
Sodium 37.49mg 2%
Potassium 1655.56mg 35%
Total Carbs 127.76g 43%
Sugars 81.37g 325%
Dietary Fiber 26.33g 105%
Protein 11.8g 24%
Vitamin C 248.7mg 414%
Iron 3.7mg 20%
Calcium 100.1mg 10%
Amount Per 100 g
Calories 56.36 Kcal (236 kJ)
Calories from fat 1.31 Kcal
% Daily Value*
Total Fat 0.15g 2%
Sodium 4mg 2%
Potassium 176.5mg 35%
Total Carbs 13.62g 43%
Sugars 8.67g 325%
Dietary Fiber 2.81g 105%
Protein 1.26g 24%
Vitamin C 26.5mg 414%
Iron 0.4mg 20%
Calcium 10.7mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 13
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sugar

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