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Jicama Confetti Salad

Colorful Jicama Confetti Salad recipe! Combine diced jicama, bell peppers, and corn with a zesty lime dressing, topped with queso fresco and fresh cilantro. Make and serve chilled today!

Vibrant colors and fresh flavors come together in this stunning Jicama Confetti Salad, a symphony of textures and tastes. Crunchy jicama, sweet bell peppers, and creamy queso fresco mingle with a burst of citrus and a hint of smokiness, all bound together by the brightness of fresh cilantro and scallions.

Ready Time

30 mins


7 servings


  • 2 large jicamas, peeled and diced
  • 1 large red bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 large orange bell pepper, diced
  • 1 cup frozen corn kernels, thawed
  • 1 cup chopped fresh cilantro
  • 1/2 cup chopped fresh scallions
  • 1/2 cup crumbled queso fresco or feta cheese
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste


In a large bowl, combine the diced jicamas, red bell pepper, yellow bell pepper, and orange bell pepper. In a small bowl, whisk together the lime juice, cumin, smoked paprika, salt, and pepper.

Pour the lime juice mixture over the jicama mixture and toss to coat.

Stir in the corn kernels, chopped cilantro, and chopped scallions until they’re evenly distributed. Crumble the queso fresco or feta cheese over the top of the salad and toss gently to combine.

Taste and adjust the seasoning as needed.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Divide the salad among 7 plates or containers and serve chilled.


Make sure to choose jicamas that are heavy for their size and have a sweet, earthy aroma, as they’ll be sweeter and crisper.

Feel free to customize the amount of smoked paprika to your taste – if you prefer a milder flavor, start with 1/4 teaspoon and add more to taste.

For the best flavor, use fresh corn kernels – frozen or canned won’t have the same sweetness.

Queso fresco is a type of Mexican cheese that’s made from cow’s milk – it’s super crumbly and adds a nice tang to the salad, but feel free to substitute with feta if you can’t find it.

To make ahead, prep everything except the cheese and combine just before serving – the salad will keep in the fridge for up to 2 days.

This salad is perfect for outdoor gatherings or potlucks – just be sure to keep it chilled and serve within a few hours of assembly.

Nutrional Value

  • Calories: 140
  • Total Fat: 4g
  • Saturated Fat: 1.5g
  • Cholesterol: 5mg
  • Sodium: 250mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 6g
  • Sugars: 6g
  • Protein: 5g
Jicama Confetti Salad
Jicama Confetti Salad

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