RECIPE: Cinco De Mayo - Mango, Jicama, Corn Salad

Mango, Jicama, Corn Salad

Salad:
1 ripe mango, peeled and chopped into 1/4-inch pieces
1 large jicama, peeled and thinly julienned
1 1/2 cups corn, cooked
1/2 onion, thinly sliced
1-2 tablespoons chopped cilantro leaves
Vinaigrette:
2 tablespoons fresh lime juice
2 tablespoons orange juice
zest of 1 lemon
2 teaspoons honey
1/4 cup water
Dash of hot sauce
3/4 cup olive oil
salt and pepper

Combine the mango, jicama, corn red onion and cilantro in a large mixing bowl. Set aside. To make vinaigrette, combine lime juice, orange juice, lemon zest, honey, water and hot sauce in a small bowl. Very slowly add olive oil while whisking the entire time. Add salt and pepper to taste. Toss with the vinaigrette. Chill until ready to serve.

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