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Grilled Corn and Jicama Salad

Entrees, Recipes, Sides

Grilled Corn and Jicama Salad

Prep Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, Side Dish

Ingredients
  

  • 4 ears corn shucked
  • 1 bell pepper, red chopped
  • 1 English cucumber chopped
  • 1 jicama, small peeled and cubed
  • 1 avocado cubed
  • 1/2 onion, red chopped
  • 1 pnt cherry tomatoes quartered
  • 1/2 cup basil leaves chopped
  • 1/3 cup olive oil
  • 2 tbs apple cider vinegar

Instructions
 

Prep

  • 1. Preheat grill to medium-high. Grease the grates.
  • 2. Prepare all vegetables according to prep instructions.

Make

  • 1. Brush corn with some of the olive oil while it is grilling, rotating to slightly char all sides.
  • 2. Remove corn from the grill to cool. Place cob in a deep bowl and remove kernels while holding cob upright. You can also hold corn upright in a bundt pan to capture kernels as you slice them off from the cob with a paring knife.
  • 3. Add prepped vegetables and corn to a large bowl and toss with remaining olive oil and vinegar.
  • 4. Season with salt and pepper to taste.

Notes

Optional: Vegan or conventional feta cheese adds another layer of flavor to this delicious salad!

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angela sitting outdoors with laptop and eating healthy foods

About the Author

Angela is a registered dietitian nutritionist (RDN), board-certified health coach and trained yoga teacher who helps clients achieve a healthy weight and gain control over their GI distress.

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