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Four Color Crunch Salad

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

Print Recipe


  • 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


  1. Mix corn kernels, garden peas, red bell pepper and jicama in a large salad bowl.
  2. 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.