Jicama and Corn Salad

Ingredients

• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Honey - 1 tablespoon
• Olive oil - 1 tablespoon
• Lime juice - 2 tablespoons
• Cilantro - 1/4 cup, chopped
• Red bell pepper - 1, diced
• Corn kernels - 1 cup, cooked
• Jicama - 1 medium, peeled and julienned

Instructions

1. In a large bowl, combine the jicama, corn kernels, red bell pepper, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper.
3. Pour the dressing over the salad and toss to combine.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled and enjoy!