Name: Four Color Crunch Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 4 cups corn kernels, fresh; 4 cups garden peas, fresh, shelled, raw, steamed or quickly blanched; 1 cup red bell pepper, diced; 1/2 cup jicama, cubed; 1 cup avocado, cubed; 3 tbsp lemon juice, freshly squeezed

Four Color Crunch Salad

A fresh salad that celebrates the delightful colors and flavors of spring.

Author: Dr. Rosane Oliveira
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 8 1x

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Ingredients

4 cups corn kernels, fresh
4 cups garden peas, fresh, shelled, raw, steamed or quickly blanched
1 cup red bell pepper, diced
1/2 cup jicama, cubed
1 cup avocado, cubed
3 tbsp lemon juice, freshly squeezed

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Instructions

Mix corn kernels, garden peas, red bell pepper and jicama in a large salad bowl.
Top the salad with avocado and lemon juice. Mix again and serve.

Notes: You may use 16 ounces frozen green peas (thawed) in place of fresh peas, and 16 ounces frozen sweet yellow corn (thawed) in place of fresh corn kernels.

Find it online: https://pblife.org/recipes/four-color-crunch-salad/