A Trip to Los Cabos, Mexico (and Mango, Jicama & Corn Salad)
You can never have too many salad recipes, so give A Trip to Los Cabos, Mexico (and Mango, Jicama & Corn Salad) a try. This recipe serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 240 calories, 6g of protein, and 11g of fat per serving. For $1.23 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 145 people have tried and liked this recipe. It is brought to you by Lemons and Anchovies. From preparation to the plate, this recipe takes about 20 minutes. If you have canned chickpeas, jicama, cobs corn, and a few other ingredients on hand, you can make it. With a spoonacular score of 80%, this dish is tremendous. Similar recipes are Jicama & Mango Salad, Mango Jicama Salad, and Jicaman and Mango Salad.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
1 can chickpeas (optional, I think this salad doesn't need them)
¼ cup cilantro, chopped
2 corn cobs (boiled and kernels separated)
½ jicama, diced
¼ teaspoon kosher salt
¼ cup fresh lime juice
2 large mangoes, diced
¼ cup tightly-packed mint, chiffonade
¼ cup olive oil
¼ red onion, sliced thinly
Equipment:
whisk
bowl
Cooking instruction summary:
Prepare the vinaigrette why whisking all the ingredients together, tasting for salt as you go along. Set aside.Combine all the other ingredients in a large serving bowl and toss with the vinaigrette. Better if served chilled. If serving later, wait until just before you serve before tossing the mint and cilantro.
Step by step:
1. Prepare the vinaigrette why whisking all the ingredients together, tasting for salt as you go along. Set aside.
2. Combine all the other ingredients in a large serving bowl and toss with the vinaigrette. Better if served chilled. If serving later, wait until just before you serve before tossing the mint and cilantro.
Nutrition Information:
covered percent of daily need
