Jicama Avocado Salad
Ingredients
1 jicama (~2 cups), peeled and chopped into 1/4 inch cubes
1/2 cup corn, boiled
1/2 cup red bell pepper, chopped into 1/4 inch cubes
1/2 cup green bell pepper, chopped into 1/4 inch cubes
1 cup tomato, chopped into 1/4 inch cubes
1/4 cup cilantro, chopped fine
1 tsp salt
1 tsp ground pepper
4 tbsp lime juice
3 avocados, chopped into 1/4 inch cubes
Directions
1. Mix everything except the avocado together. Refrigerate for at least 2 hours.
2. Right before serving, cut the avocados. Add them and mix well.