Recipe courtesy of Tiffani Thiessen

Colorful Corn Salad

  • Level: Easy
  • Total: 45 min (includes chilling times)
  • Active: 15 min
  • Yield: 10 to 12 servings
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2 avocados, diced

1 medium jicama, finely diced 

1 small red onion, finely diced 

1 red bell pepper, finely diced 

4 cups cooked corn (cut from about 4 ears) 

Two 15-ounce cans black beans, drained and rinsed (about 1 1/2 cups) 

1/2 cup lime juice 

1/3 cup chopped fresh cilantro

1/4 cup extra-virgin olive oil 

1 teaspoon ground cumin 

1 teaspoon freshly ground black pepper 


Combine the avocados, jicama, onion, bell pepper, corn, black beans, lime juice, cilantro, olive oil, cumin, 2 teaspoons salt and 1 teaspoon pepper in a medium bowl and adjust seasonings to taste. Chill at least 30 minutes and up to overnight before serving.

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