The Crisper Whisperer: Jícama, Black Bean and Corn Salad Recipe

Ingredients (15)

• 1 clove garlic, smashed to a paste with a big pinch of salt
• Grated zest of 1 lime
• 3 tablespoons fresh lime juice
• 2 tablespoons orange juice
• 1/4 teaspoon cumin
• 1 big squirt of Sriracha sauce
• 2 tablespoons extra-virgin olive oil
• 1 cup corn kernels (frozen is fine), boiled until just tender and drained
• 1 red bell pepper, diced
• 1 can (15-ounce) black beans, drained and rinsed
• 1 cup peeled, diced jícama
• 1 avocado, diced
• 1/4 cup sliced scallions
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste