Jicama Avocado Corn Salad
This Refreshing Salad Is Perfect On A Hot Night Beside Your Favorite Grilled Protein. The Level Of Heat Is Completely In Your Control. If You Like Spicy Food, Finely Dice The Whole Jalapeño, Including The Seeds And Interior Membrane. If Not, Just Use The Flesh For A Hint Of Heat That Fully Complements The Sweetness Of The Corn And Jicama. You Might Also Love This Dish As A Type Of Salsa, Eaten Straight With Chips Or On Top Of Tacos.
Ingredients
- 1 16-Ounce Bag Frozen Corn
- 2 Medium Avocados Peeled, Pitted, And Diced
- 3 Medium Roma Tomatoes Cored And Diced
- ½ Medium Red Onion Peeled And Diced
- ½ Cup Diced Jicama
- ½ Bunch Fresh Cilantro Chopped
- 1 Medium Jalapeño Pepper Seeded, Cored, And Minced
- 2 Cubes Frozen Crushed Garlic
- Juice Of 2 Medium Limes
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 ½ Teaspoons Kosher Salt
- ½ Teaspoon Ground Black Pepper
Instructions
- Place Corn In A Mesh Strainer And Run Under Cold Water.
- Stir It Around Until It Thaws, About 2 Minutes.
- Place In A Large Bowl And Add Avocados, Tomatoes, Onion, Jicama, Cilantro, And Jalapeño.
- In A Small Bowl, Whisk Together Garlic, Lime Juice, Oil, Salt, And Black Pepper.
- Add To The Salad And Mix Well.
- Serve Immediately.
Nutritional Information
Calories: 150 kcal