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Gluten Free Healthy living Meatless Monday Recipes Salads

Southwestern Corn, Jicama & Edamame salad w Cilantro Jalapeno Vinegarette

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Stay tuned for an amazing Meatless Monday link up co-hosted by myself and Tina Muir starting in September. We hope you’ll link up with us then.

I’m loving all the great corn and tomatoes this summer so I whipped up this easy salad with some of my favorite ingredients. Hope you like it! I’ve used fresh corn but if you can’t subbing with frozen should work as well. The jicama adds a nice crunch and flavor. Tip: They will cut and dice a jicama for you at Whole Foods for no charge.

The jalapeno cilantro vinegarette is so good and can be used on just about any salad. Vegetarian, Vegan & GF  Enjoy!

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Southwestern Corn, Jicama & Edamame salad w Cilantro vinegarette
Recipe Type: Salad, side
Cuisine: vegetarian, GF, Vegan
Author: Confessions of A Mother Runner
Prep time:
Total time:
Serves: 3-6
easy salad with all of summer’s best veggies
Ingredients
  • 6 ears of corn (cooked and taken off the cob)
  • 1 pint of grape tomatoes or 3 large tomatoes (sliced)
  • 1 c jicama (diced)
  • 1 c edamame ( 1 bag of frozen-thawed)
  • 1 large yellow or red pepper-diced
  • garnish with avocado and lettuce
Instructions
  1. Allow corn to cool and take off cob
  2. Combine all ingredients
  3. Add Cilantro jalapeno dressing to coat
  4. serve atop bed of lettuce and garnish with avocado

 

Cilantro jalapeno vinegarette
Recipe Type: dressing
Author: Confessions of A Mother Runner
Prep time:
Total time:
spicy, tangy dressing easy to use with any salad or as a marinade
Ingredients
  • juice of 4 limes (approx 1/4c)
  • 1/4 c Apple Cider vinegar
  • 1/2 tsp Kosher salt
  • 3/4 c of Olive oil (or your favorite oil)
  • 1/2 cup or large handful of fresh cilantro
  • 1 jalapeno (seeded)
  • pepper to taste
Instructions
  1. In food processor, pule jalapeno until smooth
  2. add cilantro
  3. add lime juice, vinegar, salt, oil and pulse until combined

I’m loving the fresh corn and tomatoes right now-hope you enjoy this salad.

#Meatless Monday Corn, Jicama & edamame salad w Cilantro jalapeno dressing

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What do you think of Jicama?


About Deborah Brooks

Hi I'm Deborah! I spend my days successfully raising a husband & 2 teens in the VA/DC area. I am a lover of all things running & fitness. As a life long vegetarian, I've always been passionate about healthy living & exercise. Looking for partners in crime, I started my own chapter of Moms Run This Town (MRTT) which has grown to over 700 members. I've met so many amazing women who inspire me daily to keep moving forward. You can usually find me running with my crew and training for the next crazy adventure they talked me into. I love to keep up to date on new running & fitness trends. I definitely choose my running gear based on color and love to express my fashion sense while exercising.

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Reader Interactions

Comments

  4. Tina Muir says

    I am excited for next week. We need a Skype date this week to go over final details 🙂 This sounds wonderful, what a great combination of colors and flavors!

  7. Chaitali says

    This sounds great! I have a similar salad I make with black beans instead of edamame so I’d love to give this one a try with the edamame.

  10. Lauren @ ihadabiglunch says

    I love jicama! It’s a really good addition to a summer salad. I’ve been making similar “salads” this whole summer – these combos are perfect for the hot months. I never thought to add edamame, though. Great idea for even more protein!

  14. Haley @ Running with diapers says

    this is totally something I would get a lot of use out of in my household. We love the Southwestern dishes. We make breakfast burritos on the weekends and this would be amaze balls with that.

  15. Rachel says

    YUM, that looks AWESOME, I will have to try that this weekend, love your recipes and lots of GF for me too! Thanks so much!

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