Jicama Salad | Corewell Health

Ingredients

• 15 ounces canned corn, low or no salt added, drained
• 3 cups diced, peeled jicama
• 15 ounces canned black beans, low or no salt added, drained and rinsed
• 1 cup diced bell pepper
• ½ cup sliced green onions
• ½ cup diced tomato
• ½ cup lemon juice
• ¼ cup chopped fresh parsley
• 1 tablespoon extra virgin olive oil
• 1½ teaspoons kosher salt
• ¼ teaspoon cayenne pepper, optional