Black Bean Corn Salad

Put a large pot on the stove filled with water, set it on high and bring to a boil. Shuck corn and add it to the boiling water. Boil for 4–5 minutes. Remove from water and allow to cool. Then carefully slice off the kernels of corn. If desired, save the cobs for another use (like making vegetable stock!).

Add corn to a large bowl. Open the can of black beans and drain thoroughly. Rinse well and add beans to the bowl with the corn.

Remove the outer waxy peel from the jicama and dice into a small dice. Also chop the onion and cilantro; add to the corn.

Whisk together ingredients for dressing. Add dressing to the salad and stir to combine.

Slice avocado, remove the pits, and squeeze in lemon juice to prevent browning. Top with the salad and serve!