Recipe courtesy of Tiffani Thiessen
Print
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.

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