Ingredients
Method
- Peel and slice ½ medium jicama into small cubes. Drain ½ can black beans, and shuck and slice ½ ear corn lengthwise to release the kernels. Peel and dice ½ medium orange, dice 2 tablespoons red onion, chop ¼ bunch cilantro and mince and de-seed ½ small jalapeño pepper. Dice ½ small yellow bell pepper, and pit and dice 1 small avocado. Combine everything in a large mixing bowl and set aside.
- In a separate smaller mixing bowl, juice ½ lime and whisk with 1 tablespoon olive oil, 2 teaspoons honey, ¼ teaspoon chili powder, ⅛ teaspoon ground cumin, ⅛ teaspoon garlic powder, sea salt and freshly ground black pepper to taste.
- Pour the dressing over the salad and use a large mixing spoon to incorporate well.
- Add another pinch of salt and pepper if desired, and serve immediately.
Nutrition
Notes
Jalapeño pepper: The jalapeño should be de-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/storage: Make the dressing and prep all of the salad ingredients in advance except for the avocado, and store in airtight containers in the fridge for up to 2 days. Just before serving, add the avocado and combine everything with the dressing.
