Corn & Jicama Salad
3 Cups- fresh corn, thawed frozen corn, or 2 (12oz cans) of whole kernel corn, uncooked, drained and chilled.
1 Med- red onion-chopped
1 Cup- diced yellow pepper
1 Cup- diced, peeled jicama
1/4 Cup- sour cream
1/2 Cup- real mayonnaise
1 Cup- Chimayo Traditional Salsa
1 Tomato- peeled, seeded, and cut into slices
4 slices bacon- cooked crisp, drained and crumbled.
Scallions- thinly sliced
Salt and pepper to taste
In a large bowl, mix corn, red onion, yellow pepper and jicama. In a separate bowl, whisk together sour cream and mayonnaise, then blend in Y’alsa Salsa. Toss dressing over vegetables and taste for salt and pepper. Chill. When ready to serve, garnish with tomato, bacon and scallions. Serve as side dish or entree for a light meal. Can be served on bed of baby spinach.