GRILLED PINEAPPLE-JICAMA SALSA
Steps:
- Preheat a grill to high. Brush the pineapple and bell pepper with canola oil; grill, turning, until the pineapple is golden brown on both sides and the pepper is slightly charred, about 6 minutes.
- Let the bell pepper cool, then peel, seed and dice. Dice the pineapple and place in a bowl. Add the bell pepper, jicama, red onion, chiles, vinegar, olive oil and basil; season with salt and pepper and toss.
JICAMA CORN SALAD
Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!
Provided by CLUKACEVIC
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large serving bowl, combine the corn kernels, jicama, mango, red onion and cilantro. Pour the lime juice over, and season with salt and pepper. Toss until well blended.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 48 g, Fat 1.1 g, Fiber 9.9 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 84.2 mg, Sugar 21.3 g
JICAMA AND BLACK BEAN SALAD
There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. -Jeanette Marks, Ashland, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
CORN, JICAMA AND PINEAPPLE SALSA
Provided by Food Network
Time 1h35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Combine the jicama, pineapple, corn, bell peppper, habanero chile, cilantro, and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least 1 hour to allow flavors to blend.
JICAMA SALSA
Provided by Sunny Anderson
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.
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CORN, JICAMA AND PINEAPPLE SALSA | FRIEDA'S INC. - THE ...
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- Combine the jicama, pineapple, corn, bell pepper, Habanero chile, cilantro and garlic in a blender or food processor container. Process in 2 batches, using a few stop-and-start motions, for a relish-like consistency.
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- Toss pineapple, corn, red bell pepper, red onion, green onion, jalapeno pepper and cilantro together in a large bowl.
GRILLED SALSA WITH PINEAPPLE, PEARS AND JICAMA
From mykitchenescapades.com
Estimated Reading Time 2 minsCalories 122 per serving
- Preheat your grill to medium and lightly grease the grill surface. Place on the grill the pineapple and pear slices, the quartered onion, the whole jalapeño and red pepper. Grill until each side begins to soften and obtains the grill marks, then flip to the other side. You don’t want to create a soft, mushy salsa so don’t over cook the ingredients.
- Allow the grilled ingredients to cool completely. Once cool, chop each ingredient into bite sized pieces and place in a medium bowl. If you want a spicier salsa, keep the seeds and inner white membrane of jalapeño. If you want it more mild, remove the seeds and inner white portions. Combine the grilled ingredients with the jicama, cilantro, lime juice and seasonings. Serve immediately
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Ratings 1Category SnackCuisine American, MexicanTotal Time 15 mins
- Combine the pineapple, jicama, red onion, jalapeno, bell pepper, and cilantro in a mixing bowl. Squeeze the lime juice over the mixture, and sprinkle with the salt. Stir together.
- Enjoy the salsa immediately with chips as a snack. Or, for best results, store the salsa in an airtight container in the fridge for a few hours (or a day) before serving to let the flavors meld. Give the salsa a good stir every hour or so if you remember.
PINEAPPLE JICAMA SLAW (VEGAN & RAW) - BELLY MIND SOUL
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Servings 8Estimated Reading Time 6 mins
- Add the diced pineapple, jicama, and red bell pepper into a large bowl and top off with the chopped cilantro.
- Pour the lime dressing over your slaw and mix it all up. Then serve immediately or allow it to sit in the fridge for about a half hour to let flavors meld.
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