Mexican Chopped Salad with Jicama, Tomatoes, Corn, Black Beans and Avocado

August 18, 2016

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

Combine ingredients in a large bowl and toss well. Chill for 15 - 30 minutes.
See the full directions on my site

Nutritions

Calories
302

Sodium
297mg
12% DV

Fat
9g
14% DV

Protein
13g
26% DV

Carbs
43g
14% DV

Fiber
12g
50% DV