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Prep time
10 minutes
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Serves
8
Author Notes
Crunchy, creamy, spicy, sweet – this salad has it all! This is what happens when you stretch your guacamole into a full meal. Summer's sweet corn, bell peppers, scallions, jalapeno, and cilantro get a Mexican flair with jicama, black beans, and avocado. —Plants-Rule
Ingredients
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1
orange bell pepper, seeded and diced
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2
scallions, thinly sliced
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1/2
jalapeno, minced
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1 cup
diced jicama
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2 tablespoons
cilantro, chopped
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1
lime, juiced
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2
ears sweet white corn, kernels cut off the ear
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1
15-ounce can black beans, drained and rinsed
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2
avocado, diced
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1/4 teaspoon
salt
Directions
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Combine all of these in a medium bowl. Enjoy!
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Serve over crisp, chopped Romaine, market greens, or as a dip for tortilla chips.
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