Colorful Corn Salad
Colorful Corn Salad
Dig into this quick and easy recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 45 minutes
  • Yield 10 - 12 servings
As seen on Dinner At Tiffani's
  • 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 1½ cups)
  • ½ cup Lime juice
  • ⅓ cup chopped fresh Cilantro
  • ¼ cup Extra-Virgin Olive Oil
  • 1 teaspoon ground Cumin
  • 1 teaspoon freshly Ground Black Pepper

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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