The Crisper Whisperer: Jícama, Black Bean And Corn Salad Recipe

• 1 clove garlic, smashed to a paste with a big pinch of salt
• Grated zest of 1 lime
• 3 tablespoons fresh lime juice
• 2 tablespoons orange juice
• 1/4 teaspoon cumin
• 1 big squirt of Sriracha sauce
• 2 tablespoons extra-virgin olive oil
• 1 cup corn kernels (frozen is fine), boiled until just tender and drained
• 1 red bell pepper, diced
• 1 can (15-ounce) black beans, drained and rinsed
• 1 cup peeled, diced jicama
• 1 avocado, diced
• 1/4 cup sliced scallions
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

1. In a large bowl, whisk together the garlic paste, lime zest and juice, orange juice, cumin, Sriracha, and olive oil.
2. Add the corn, bell pepper, beans, jicama, avocado, scallions, and cilantro, and toss gently to combine. Taste for seasoning and add additional salt, pepper, and Sriracha to taste. Serve as a light meal or a side dish.

clove garlic, lime, lime juice, orange juice, cumin, squirt of sriracha sauce, extravirgin olive oil, corn kernels, red bell pepper, black beans, juedcama, avocado, scallions, fresh cilantro, salt

Taken from www.seriouseats.com/recipes/2010/01/the-crisper-whisperer-jicama-black-bean-and-corn-salad.html (may not work)