Corn, Bean, and Jicama Salad with Honey-Lime Dressing
Great for a last minute bbq side, meal prep, or add some protein for a macro-friendly meal.
Ingredients
Directions
- 1
In a large bowl, combine the black beans, corn, bell pepper, jicama, edamame, green onion, and cilantro.
- 2
In a small bowl, whisk together the lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper.
- 3
Pour the dressing over the salad and toss gently to combine.
- 4
Serve immediately or chill in the refrigerator for an hour to let the flavors meld together.
- 5
Grilling the corn first will enhance the flavor and add a smoky touch, but this step is totally optional.
- 6
Peel the husks back, leaving them attached at the base, close the husks, and soak the ears in their husks in cold water for about 15 minutes to prevent burning.
- 7
Then grill over medium-high heat for 15-20 minutes, turning occasionally, until the husks are charred and the corn is tender.
