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The Nutrition Professor's cowboy salad with jicama chip

Recipe by:Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento


  • 1 avocado, diced into small pieces
    3 cups salsa (see tip)
    1 cup corn (fresh from 2 ears or frozen)
    3 cups cooked beans
    Zest and juice of 1 large lime
    Cilantro and red onion (optional)
    Jicama chips (see tip)


In a large bowl, combine avocado, salsa, corn, beans and lime; add chopped fresh cilantro and diced red onion, if you wish. Serve with jicama chips. Salad can be refrigerated in an airtight container for several days.

The Nutrition Professor's Shop Smart, Prep Smart, Cook Smart Tips:

  • If you use a chunky salsa, you might want to puree it with an immersion blender before adding it to the recipe, especially if you plan to use it as a salad dressing.
  • Always zest your citrus whole with a microplane before cutting into quarters to juice.
  • Make jicama "chips" by peeling and slicing jicama into 1/4-inch-thick planks/chips, then marinating in copious amounts of freshly squeezed lemon juice. Keep in the refrigerator and enjoy their crunchy texture and refreshing flavor all week long.
  • Serves 8

    Califonia Bountiful