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Corn & jicama salad

Yield: 6 Servings

Ingredients:

• 2 c Corn kernels grilled
• 1 c Jicama diced
• 1/4 c Green onions sliced
• 1 ea Avocado peeled & cut into -- chunks
• 1 ea Red bell pepper diced
• 1 ea Jalapeno chile seeded & -- minced
• 2 tb Lime juice
• 1 tb Corn oil

Instructions:

Salt & pepper to taste In a large serving bowl toss together all the ingredients & serve. MARK'S NOTE: An easy way to grill corn. Soak the unhusked corn in water for 20 minutes. If using a grill place the ears in the coals right at the edge of your barbecue. Turn very often. They should be done after 20 minutes maybe a little less. Or bake in a 350F oven for the same length of time. This is my favourite way to cook corn it doesn't taste waterlogged using this method. Vegetarian Gourmet Summer 1995

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