Ingredients
Equipment
Method
- Prep: Peel and cube the jicama and orange, dice the red onion and yellow pepper, pit and dice the avocado, and shuck and slice the corn lengthwise to separate the kernels. Chop the cilantro and mince the seeded jalapeño. Place all of the salad ingredients and the black beans in a large mixing bowl and set aside.
- Make the dressing: In a medium mixing bowl, combine the olive oil, lime juice, honey and spices and use a whisk to mix well.
- Mix: Pour the dressing over the salad and use a large mixing spoon to incorporate well.
- Enjoy: Add another pinch or two of salt and pepper if desired, and serve immediately.
Nutrition
Notes
Jicama: If you can't find jicama at your local grocery store, you can substitute cucumber to mimic the crisp, hydrating qualities of jicama.
Jalapeño pepper: The jalapeño should be seeded for a mildly spiced salad, or leave some seeds in for more heat. You may want to wear latex gloves when working with jalapeño as its juices can burn the skin.
Meal prep: Make the dressing and prep all of the salad ingredients in advance except for the avocado and orange, and store in airtight containers in the fridge. When you're ready to serve or on the morning of, prep those last two ingredients and combine everything with the dressing.
