Quick, Easy, Endless Possibilities – Black Bean, Corn, Jicama Salsa

This is my “go to” recipe when I feel really lazy.  I use it to fill tacos, top salads, as a dip for tortilla chips, or as a side salad.  Add some cut up roasted chicken or grilled shrimp and make it a main dish. 

Black Bean, Corn, Jicama Salsa
1 c. Jicama, peeled and cut into 1/4 ” dice
2 plum tomatoes diced
1 orange bell pepper, diced
1/2 red onion, diced
1 c. canned or frozen (defrosted) corn
1 c. black beans (canned or cooked) rinsed and drained
1 clove garlic, finely chopped
1 jalapeno (more or less depending upon your heat preferance)
1 lime juiced
1 t ground cumin
1/2 c chopped cilantro
1 T good extra virgin olive oil
salt and pepper to taste

Mix all ingredients together.  Will keep in refrigerator for 3 days in an airtight container.

Jicama is a root vegetable that is high in potassium and fiber.  You can find it in the produce section of most stores.  

If you enjoy The Complete Recipe please be sure to share it with your friends.