Receta RECIPE: Southwest Summer Corn Salad

by Flora Caputo

• Southwest Summer Corn Salad
• 1 can Mexicana corn
• 1 can black beans, drained and rinsed well
• 1 red bell pepper, diced
• 2 stalks of celery, diced
• 1 small onion, diced
• 1-2 Tbsp fresh cilantro, chopped fine
• 2 Tbsp olive oil
• 1 garlic clove, minced
• Juice of half a lime
• salt and pepper to taste
• 1 cup julienned jicama (optional)

Mix all the ingredients in a bowl. Let marinate for 10 minutes at least before serving.