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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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The combination of flavors from the tomatoes, jicama and cilantro make this salad great for picnics, potlucks, cookouts and salad buffets. It is delicious.Brenda Hoffman, Stanton, Michigan Ingredients:
5 medium tomatoes, seeded and chopped |
1 cup chopped peeled cucumber |
3/4 cup chopped red onion |
1 small sweet red pepper, chopped |
1/2 cup fresh or frozen corn |
1 tablespoon lime juice |
1 tablespoon red wine vinegar |
2 teaspoons water |
2 garlic cloves, minced |
1 teaspoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon crushed red pepper flakes |
8 cups torn romaine |
1 cup diced peeled jicama |
1/2 cup minced fresh cilantro |
Directions:
1. 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.
2. 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.
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