Corn Salad
Refreshing, tasty, and very colourful, this salad is a fantastic healthy choice that can be eaten on its own, with tortilla chips, or as a taco topping.
Ingredients
- 2 avocados, diced
- 1 medium jicama, finely diced
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 4 cups cooked corn (cut from about 4 ears)
- 2 (15-ounce) cans black beans, drained and rinsed (about 1 1/2 cups)
- 1/2 cup lime juice
- 1/3 cup chopped fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
Details
Servings 10
Preparation time 45mins
Cooking time 45mins
Preparation
Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste.
Chill at least 30 minutes and up to overnight before serving.
Recipe courtesy of Tiffani Thiessen