Corn Salad

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.

Photo by Cathie S.

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

10

servings

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

10

servings

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

Directions

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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