How good does this look? This past mother's day, I made something similar, substituting red bell peppers for the corn, and adding red snapper, but this meatless version looks just as good. Don't be put off by the jicama; you should be able to find it at Whole Foods, if not a regular grocery store. Also, if you go to Pinch My Salt's site, you can see the recipe constructed play by play.
Grilled Corn, Mango and Jicama Salad
Kernels from 3 ears of grilled sweet corn*
1 medium jicama, peeled and sliced into matchsticks
3 small mangoes, cubed
1 avocado, diced
1 tablespoon minced jalapeño pepper
1/4 cup chopped cilantro
simple honey vinaigrette (recipe below)
In a large bowl, combine all ingredients and toss well. Salad can be served immediately at room temperature.
Simple Honey Vinaigrette
2 tablespoons honey
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/3 cup canola oil
In a small bowl, whisk together honey, vinegar and salt. While whisking steadily, add the oil in a slow steady stream until it’s all incorporated. *For a great tip on cutting corn off the cob, check out Elise’s post on Simply Recipes. Since this salad was completely improvised, I hope you do the same by adjusting ingredients to suit your own taste. I had originally planned on making a honey lime vinaigrette but I accidentally dumped the first batch of dressing all over myself and the kitchen floor! Since I was completely out of limes at that point, I went ahead and created a milder honey vinaigrette using a bit of apple cider vinegar in place of the citrus juice. I was happy with the result, but feel free to continue my experiment with lime juice if you feel like it!
[Image via Pinch My Salt]