Chopped Salad with Corn, Jicama, and Avocado

By the Gracious Vegan

This is a perfect salad for a picnic. It keeps well and doesn’t wilt. It’s easy to eat with picnic utensils. The corn makes it feel summery. And it’s light but filling. It showcases one of my favorite vegetables, jicama. This root vegetable tastes great spiralized, julienned, shredded, and cubed. Here I use it cubed to get a chopped salad texture.

Makes 6 cups of salad

Toss all the ingredients together and taste for seasoning. For optimal taste, let chill for at least 30 minutes (or up to overnight) before serving

• 3 cups corn (if using canned, two 15-ounce cans rinsed and drained; if using frozen, thaw it; for fresh, use 3 medium ears—briefly steam or boil if needed)

• 2 small-medium avocados, peeled and diced

• 1 red pepper, finely diced

• Half of a medium jicama, finely diced (1.5 – 2 cups of dice)

• 1.5 cups cooked black beans (if using canned, one can rinsed and drained)

• 1/2 cup finely diced red onion

• 1/2 cup chopped cilantro

• 2 Tablespoons lime juice, or more to taste

• 2 Tablespoons red wine vinegar

• 1/2 teaspoon ground cumin, or more to taste

• 1/2 teaspoon salt, or adjust to taste

• Freshly ground pepper to taste

Taste and add more lime juice, vinegar, or salt. It is ready to serve but it keeps well for up to five days, plus or minus.

Timing: About 20 minutes, then 30 minutes to chill

Gluten-free