1 small jicama, peeled and diced into small cubes (1/4 inch)
1/2 large red pepper, chopped into small pieces (I would do less)
1 1/2 tomatoes, seeded and diced
1 15 oz can black beans, drained and rinsed
1 cup cooked sweet corn
Handful of fresh parsley, chopped coarsely
Juice of one lime
2 tsp canola oil
Salt and pepper to taste
Combine the first 4 ingredients in a bowl. Whisk together the lime juice, oil, paprika, salt and pepper. Pour over salad. Add parsley right before serving.
I think I put more lime juice (maybe the juice of 1/2 another lime) but I think it still needed more flavor. The recipe called for a pinch of chili powder and cilantro and maybe that would make all the difference. It definitely needed more dressing flavor. But it was a good way to eat jicama!