Grilled Corn Salad With Mango And Jicama - 12g Carbs, 3g Fiber
4 medium corn on the cob, shucked
Cooking spray
6 medium red radishes, thinly sliced
1 medium jicama, cut 1/4" cubes
1 medium ripe mango, cut 1/2" cubes
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon table salt
1/4 teaspoon cayenne pepper
1 large ripe tomato, sliced into eight 1/4" thick slices
Preheat stove top 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.
Makes 4 servings.
Calories 142, Fat 6 g, Carbs 12 g, Sodium 160 mg, Fiber 3 g.
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