Corn salad with mango, jicama and shio koji

Instructions

1. In a large bowl, combine the cooked corn, diced mango, jicama, red bell pepper, red onion, and chopped cilantro.
2. In a small bowl, whisk together the lime juice, shio koji, olive oil, salt, and black pepper to make the dressing.
3. Pour the dressing over the salad ingredients and toss gently to combine.
4. Adjust seasoning with additional salt and pepper if needed.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.