SUMMERTIME CRUNCH! SALAD
This late summer salad combines crisp jicama, sweet corn, Bell peppers and sweet onion for a late summer taste blast!
This is a summer school food service recipe for Sweet Corn, Bell Peppers, Honey, and fresh Herbs.
Cooking and prep level: Basic.
- Prep Time1 hr 15 min
- Cook Time20 min
- Total Time1 hr 35 min
- Yield100
- Serving Size4.76 oz
- Energy101 cal
Ingredients
- 9 lbs 8 oz blanched, roasted, or grilled Sweet Corn Kernels (start with 22 lbs husked med. ears)
- 10 lbs 5 oz Bell Peppers, orange and red, diced
- 4 lbs 3 oz Jicama, skinned and chopped
- 4 lbs Sweet Onion, diced
- ¼ cup Parsley, fresh, minced
- ⅔ cup Cider Vinegar
- 1½ cups Olive Oil
- ⅛ cup Lime Juice, fresh
- ⅓ cup Orange Juice, fresh
- ½ cup local Honey
- 3 Tbsp Mrs. Dash "Caribbean Citrus Spice" Blend
Method
If blanching corn, cook until tender-crisp. Drain corn and shock in an ice bath until completely cooled. This step keeps the corn kernels crisp! If roasting whole ears on a grill or in an oven, cook only until tender-crisp and beginning to brown. Cool ears enough to handle.
Cut kernels away from cobs.
Place corn, jicama, peppers, onion and parsley in a tote or large bowl. Toss to combine.
CCP: Hold at 41* F.
For the dressing: In a deep bowl whisk to incorporate in order- oil, vinegar, honey, lime juice, and then, the orange juice. Slowly add half of the seasoning blend, whisking to incorporate. Taste. Add more spice blend if you wish to increase the flavor and heat. Re-taste the dressing for sweetness balanced against the tartness. Adjust dressing if too tart or too sweet.
Two hours before service, toss the vegetables with the dressing. Allow to marinate until service.
At service: toss the salad and serve with a #8 scoop.
The dressing may be made the day before service. Bring to room temp before incorporating with the veggies. If absolutely needed, you may substitute frozen corn kernels, slacked and drained, for the fresh corn. The recipe taste profile and texture will change.
Jicama (HEE-kah-ma), sometimes referred to as yam bean, Mexican turnip, or Mexican potato, is an edible root vegetable native to Mexico and South America. Jicama is a superfood, packed with a prebiotic called inulin, a big contributor to a healthier gut. In addition, jicama is rich in Vitamin C and Vitamin A. This crunchy veggie is naturally low in calories, too. Its sweet crunch and ability to soak up other flavors makes this odd veggie a perfect addition to a cold salad!
Nutrition Facts
- 100 servings per container
- Serving Size4.76 oz
- Amount per serving
- Calories101
- % Daily Value*
- Total Fat3.9 g5%
- Saturated Fat0.5 g2.5%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium10.2 mg0.44%
- Total Carbohydrate16 g5.82%
- Dietary Fiber3.4 g12.14%
- Total Sugars5.8 g
- Protein2.2 g4.4%