Recipe courtesy of Tiffani Thiessen
Total:
45 min
(includes chilling times)
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy
Total:
45 min
(includes chilling times)
Active:
15 min
Yield:
10 to 12 servings
Level:
Easy

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) 
  • Two 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

Watch how to make this recipe.

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Ginger and Coriander Corn Salad

Recipe courtesy of Siba Mtongana

Charred Corn Salad with Creamy Tomatillo Dressing

Recipe courtesy of Kelsey Nixon

Corn Mashed Potatoes

Recipe courtesy of Marcela Valladolid

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Garlic and Sun-Dried Tomato Corn Muffin

Recipe courtesy of Giada De Laurentiis

Fresh Corn Spoon Bread Puff

Recipe courtesy of Treva Chadwell

Jalapeno Cheddar Corn Cakes

Recipe courtesy of Bobby Deen

Bean Sprout Salad

Recipe courtesy of Esther Choi

On TV

So Much Pretty Food Here