Cooked - Corn, Jicama, And Avocado Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Corn, Jicama, And Avocado Salad

1.0

3 cups corn (if using canned, two 15-ounce cans rinsed and drained; if using frozen, thaw it; for fresh, use 3 medium ears—briefly steam or boil if needed)

2 medium avocados, peeled and diced

1 red pepper, finely diced

Half of a medium jicama, finely diced (1.5 – 2 cups of dice)

1.5 cups cooked black beans (if using canned, one can rinsed and drained)

½ cup finely diced red onion

½ cup chopped cilantro

3 Tablespoons lime juice, or more to taste

3 Tablespoons red wine vinegar

½ teaspoon ground cumin, or more to taste

½ teaspoon salt, or adjust to taste

Freshly ground pepper to taste

Toss all the ingredients together and taste for seasoning.
For optimal taste, let chill for at least 30 minutes (or up to overnight) before serving.
Taste and add more lime juice, vinegar, or salt.
It is ready to serve but it keeps well for 4-5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 135 weeks ago

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