CORN & JICAMA SALAD

Yield: 6 servings

2 cup Corn kernels, grilled
1 cup Jicama, diced
1/4 cup Green onions, sliced
1 ea Avocado, peeled & cut into chunks
1 ea Red bell pepper, diced
1 ea Jalapeno chile, seeded & minced
2 tbsp Lime juice
1 tbsp Corn oil
Salt & pepper, to taste

In a large serving bowl, toss together all the ingredients & serve.