1 can (15 ounce) black beans, drained
1 can corn kernels, or two fresh pieces of corn, cooked, and cut off the cob
2 small cucumbers (Persian), chopped
¼ cup chopped red onion
¼ – ½ cup chopped cilantro
½ chopped red pepper
1 avocado chopped
½ chopped jicama (optional)
4 tablespoons prepared salsa (mild to medium)
2 tablespoons lime juice
2 tablespoons Gefen olive oil
Salt and pepper to taste
Mix all ingredients together. Adjust seasonings to taste. Chill and serve 3 hours later. This salad should be prepared and served the same day as it gets a little soggy the next day.
Very good! Healthy, tasty and an easy side. Made it this past shab. Used lemon juice instead of limes.