This is a fun salad because the crispy jicama is a nice contrast to the creamy avocado. My parents had something like this at California Pizza Kitchen and really liked it, so I tried to make it at home. The main thing is to chop everything roughly the same size as corn and just mix it all together. If fresh corn isn’t in season, frozen corn works too- just cook it according to the package instructions before adding it to the salad. Although it’s not essential, I’ve put in the directions to marinate for 2 hours so that the jicama and other ingredients pick up more flavor. However, if you’re in a time crunch, it will work fine even if you don’t marinate it.
Ingredients1 jicama (~2 cups), peeled and chopped into 1/4 inch cubes 1/2 cup corn, boiled 1/2 cup red bell pepper, chopped into 1/4 inch cubes 1/2 cup green bell pepper, chopped into 1/4 inch cubes 1 cup tomato, chopped into 1/4 inch cubes 1/4 cup cilantro, chopped fine 1 tsp salt 1 tsp ground pepper 4 tbsp lime juice 3 avocados, chopped into 1/4 inch cubes
1. Mix everything except the avocado together. Refrigerate for at least 2 hours.
2. Right before serving, cut the avocados. Add them and mix well.