Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing Recipe

Name: Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears of corn; 2 jicama; 1 red pepper, finely diced; 1 yellow pepper, finely diced; 3 baby spinach; 2 tablespoons pine nuts; Juice of 3 limes; 2 tablespoons tequila; 1 teaspoon white wine vinegar; 1/2 cup olive oil; 1 pinch cumin; 1 pinch cayenne

Servings: persons

6 ears of corn
2 jicama
1 red pepper, finely diced
1 yellow pepper, finely diced
3 baby spinach
2 tablespoons pine nuts
Juice of 3 limes
2 tablespoons tequila
1 teaspoon white wine vinegar
1/2 cup olive oil
1 pinch cumin
1 pinch cayenne

1
Cook corn in salted water until tender.
2
Remove corn from cob.
3
Peel and julienne jicama.
4
Dice red and yellow peppers.
5
Put all ingredients for dressing in a medium sauce pot except oil and bring to a boil.
6
Slowly emulsify oil into base and reserve.
7
Toss spinach, jicama and corn together and dress.
8
Divide evenly between six plates and garnish with peppers and pinon.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ears of corn, 2 jicama, 1 red pepper, finely diced, 1 yellow pepper, finely diced, and more.

Yes, Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet Corn, Jicama, and Baby Spinach Salad with Tequila Lime Dressing

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