Choclo-jicama salad with chili-lime dressing

Jicama is a crisp, white fleshed tuber that is enjoyed in Mexico and used in a variety of foods such as salads or as a potato substitute. Jicama’s great as a low-carb, low-calorie food item providing about 37 percent of your dietary fiber with only 9 grams of carbohydrates, all in a ¾ cup serving. An added bonus is that it only has 49 calories, ideal for weight loss. In this recipe, I combine jicama with choclo, a large corn kernel from the Andes. Together they create a refreshing salad that brings fresh, hearty goodness to your table.

Ingredients:

For dressing

2 tablespoons white wine vinegar

1 tablespoon chili powder

2 tablespoon lime juice

½ cup canola oil

1 teaspoon salt

½ teaspoon black pepper

For salad

1 pound cooked choclo

½ medium yellow bell pepper, cut into matchsticks

1 medium carrot, sliced into thin rounds

1 cup jicama, sliced into strips

¼ medium red onion, cut into half-moon slivers

Directions:

1. Put the vinegar, chili, lime juice, oil, salt and pepper in a small bowl. Mix and set aside to marinate for 15 minutes.

2. Combine the choclo, bell pepper, carrot, jicama and onion in a large bowl. Add the dressing and toss to combine.

Note: Choclo-jicama chopped salad will keep in the refrigerator for three to five days.

Servings: 5   Serving Size: 1 cup

Source: Manuel Villacorta

Manuel Villacorta is a registered dietitian in private practice, MV Nutrition, award winning nutrition and weight loss center in San Francisco. He is the founder and creator of Eating Free, an international weight management and wellness program and author of three books, Eating Free: The Carb Friendly Way to Lose Inches, Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-Aging Secrets from the Amazon to the Andes and his newest book, Whole Body Reboot: The Peruvian Superfoods Diet to Detoxify, Energize, and Supercharge Fat Loss.