Name: Black Bean, Corn &amp; Jicama Salsa
Prep time: 10 min
Ingredients: 1 – 15 oz can black beans (rinsed and drained); 3 ears corn (cooked and kernels removed OR 1 ½ cup thawed frozen corn,); 1 vine ripe tomato (diced); 6 oz jicama (diced (about 1 cup)); ½ bunch cilantro (finely chopped); ¼ red onion (very finely diced (about 1 cup)); 1 jalapeno (veins and seeds removed & very finely diced OR ½ green bell pepper, finely diced); Juice from 1 lime (about ¼ cup); 2-3 Tablespoons honey; Salt & pepper to taste; ½-1 avocado (to top the salsa)

Your go-to quick salsa perfect for a gathering, speedy side dish or a simple snack

Black Bean, Corn &amp; Jicama Salsa

– 15 oz can black beans (rinsed and drained)

corn (cooked and kernels removed OR 1 ½ cup thawed frozen corn,)

vine ripe tomato (diced)

jicama (diced (about 1 cup))

cilantro (finely chopped)

red onion (very finely diced (about 1 cup))

jalapeno

lime (about ¼ cup)

honey

Salt & pepper

½-1 avocado (to top the salsa)

Combine all the salad ingredients in a large bowl. Mix the dressing ingredients together and add to the bowl with the salad ingredients. Mix well, give it a taste, serve and enjoy!

Black Bean, Corn & Jicama Salsa

Prep Time: 10 minutes

Servings: 6

Author : Jacqueline Rafidi

Ingredients

Instructions

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