Hope everyone had a great 4th of July. We are exhausted from the fun we had yesterday: a 5k, swimming, volleyball tournament, sea-doing, and so much wonderful eating! We missed the firework show in Huntsville so we could get home at a decent hour but as it turned out we got quite the show of fireworks driving home on the interstate.
This refreshing salad literally comes together in minutes. The black beans, corn, jicama, and avocado are tossed together with freshly squeezed lime juice and cumin. That’s really all there is to it. It’s so easy and such a great healthy summer side.
If you are like me, you might turn it into a dip and scoop it up with tortilla chips! I think it would also pair well with fish tacos.
Cumin-Lime Black Bean, Jicama, and Corn Salad
1 can corn, drained
2 cans black beans, rinsed and drained
1 cup diced jicama
1 avocado, diced
Juice of 2 limes (about 1/4 cup)
1 1/2 tsp cumin
Dash of salt and pepper
In a medium sized bowl combine corn, black beans, jicama, and avocado. In a separate bowl, whisk together lime juice and cumin. Pour juice over bean and corn mixture. Season with just a dash of salt and pepper. Chill in the fridge for 30 minutes to an hour before serving.