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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.

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Rate this recipe 4.4/5 (11 Votes)


  • 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


Servings 10
Preparation time 45mins
Cooking time 45mins


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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