I am so happy that Spring is here! Although it isn’t quite April yet, we definitely are experiencing the “showers” part. Now that Spring has arrived, the amazing produce Spring brings has started making its way into farmer’s markets and the grocery stores…yay!
While I do cook this salad slightly, it would be very good completely raw as well.
6 cups freshly cut corn (I used 8 small ears)
1 red bell pepper, diced
1 orange bell pepper, diced
1 onion, diced
½ head cilantro, chopped
1 ½ cups jicama, diced
1 tsp olive oil
½-1 tsp ground cumin
salt to taste
pepper to taste
Pour the tsp of olive oil into a pan. Over medium heat lightly sauté the onions and peppers for 2 minutes (you want to maintain their crunch). Add the corn and sauté for an additional 2 minutes.
Squeeze in the juice of the lime and turn off the heat. Salt and pepper the mixture to taste. Sprinkle in the cumin and mix well. Add the cilantro and jicama and mix thoroughly.
Let the freshness of the ingredients speak for itself. Do not overpower the salad by adding too many spices.
This salad tastes phenomenal accompanied by flavorful black beans…I ate this for lunch three days in a row!
For a printable version of this recipe click here.