Mexican Chopped Salad with Jicama

Toss crunchy jicama, tomato, fresh summer corn, black beans, and avocado with tart lime and cilantro to create a refreshing Mexican-inspired chopped salad.

1 large red bell (capsicum) peppers, chopped
3 large Roma tomatoes, chopped
2 large corn on the cob, kernels removed
2 cups black beans
1 large jicama, chopped
10 ounces pico de gallo, store purchased
2 large avocado, chopped
1 tablespoon Tajin, a Mexican seasoning with peppers, salt, and dried lime, or use a Mexican seasoning blend (Start with ½ tablespoon blend and mix well, then test for taste, add more as needed.)
2 tablespoons olive oil
1 small lime, zested and juiced
1 bunch fresh cilantro, stems removed and lightly chopped

View the full recipe at Mother Rimmy’s Recipes →