INGREDIENTS
2 cups
frozen corn kernels, (thawed)
1 pint
cherry tomatoes, (halved)
1
large avocado, (diced)
1
small orange bell pepper, (diced)
1 cup
peeled and diced jicama
1/2 cup
small diced red onion
2 tbsp
extra virgin olive oil
1
small lime, (juiced and zested)
2 tsp
honey
1/4 cup
chopped fresh cilantro
1/4 tsp
salt
1/4 tsp
pepper