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Jicama Slaw

Serves 6 to 8
Time 10 min
A creamy dressing provides the perfect background for crunchy jicama and sweet corn kernels. Allow this salad to marinate for a few hours before serving; the flavors will blend nicely.
Ingredients
  • 1 1/2 pound jicama, peeled
  • 3/4 cup sour cream
  • 1/2 cup chopped green onions
  • 1/2 cup frozen yellow corn kernels, thawed, or 1 ear fresh corn, shucked, kernels removed
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
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Method

Shred jicama on the large holes of a box grater. 

Working with one handful at a time, squeeze jicama firmly to remove excess liquid; discard liquid and transfer jicama to a large bowl.

Add sour cream, green onions, corn, beans, parsley, vinegar, cayenne and salt and fold together to combine. 

Serve immediately or chill to let flavors meld.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 pound jicama, peeled
  • 3/4 cup sour cream
  • 1/2 cup chopped green onions
  • 1/2 cup frozen yellow corn kernels, thawed, or 1 ear fresh corn, shucked, kernels removed
  • 1/2 cup cooked black beans, rinsed and drained
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons rice vinegar
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.