Donna's Jicama, Corn and Black Bean salad

​This is one of my favorite salads that I make and my guests love it to. It's perfect for summer, especially when you can get fresh corn on the cob. (These amounts maybe adjusted depending on size of jicama)

1 jicama peeled 
1 large carrot 
2-3 corn on the cob, roasted on grill
1/2 can of black beans drained
1/2 red onion chopped
chopped parsley or cilantro (optional)
juice of 2 limes
1/4 cup of EVOO
1/4 tsp of cumin
s & p to taste

Shred the jicama and carrot in a food processor and place in large bowl. Add black beans.
Cut corn off the cob directly in bowl. Add onions and parsley, cumin, salt and pepper. Add lime juice and extra virgin olive oil. Adjust seasoning to your liking. I like serving with tacos. Enjoy!

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