Corn Salad
By Maudie30
Refreshing, tasty, and very colorful, this salad is a great healthy choice that can be eaten on its own, with tortilla chips, or as a taco topping.
Rate this recipe
3.8/5
(21 Votes)
1 Picture
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
Step 1
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
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