Albuquerque corn salad from Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazine by Cooking Light Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clkandel on August 30, 2022

    This is an easy side dish that comes together quickly. This is the first dish I've made that used cooked jicama. It keeps the crunchy texture even after sautéing - a really nice addition. Next time I'll try finishing with a squeeze of lime juice to brighten up the flavor.

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