This is a recipe I found on weightwatcher's website. It was so easy to make and I thought I was going to dislike the mango in the salad, but I actually loved it. It is such a light and refreshing salad. I didn't love the dressing though...olive oil and lime juice just didn't do it for me. But I still ate the entire bowl I made over three days so it must have been okay. :)
4 medium corn on the cob, husked
6 medium fresh radishes, red, thinly sliced
1 medium uncooked jicama, cut into 1/4-inch cubes
1 large mango, ripe, cut into 1/2-inch cubes
2 Tbsp cilantro, fresh, chopped
3 Tbsp fresh lime juice
2 Tbsp olive oil, extra-virgin
1/2 tsp ground cumin
1/4 tsp table salt
1/4 tsp cayenne pepper
1 large fresh tomato, or 2 small, ripe, sliced into eight 1/4-inch-thick slices (I forgot to add)
Preheat
stovetop grill pan or an outdoor grill. Lightly spray corn with cooking spray
and grill until browned on all sides, turning occasionally, about 7 to 10
minutes; remove from heat and allow to cool. When cool enough to handle, slice
off kernels with a knife into a large bowl.
Add
radishes, jicama, mango, cilantro, lime juice, oil, cumin, salt and pepper to
bowl; mix to combine. Place 2 slices of tomato on each of 4 plates and
top each with 3/4 cup of corn mixture.
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