I’m just gonna come right out there and say it. This is one of my favorite salads of all time. I know, it’s a bold statement, but it’s been on my regular rotation for years now and every time I make it, I wonder why I waited so long since the last time. This salad has a little bit everything: earthy black beans, sweet summer corn, creamy avocado, acidic tomatoes, tangy feta, bright bell peppers, spicy, crisp radishes, and sweet, crunchy jicama, all bound together with a tangy and sweet, garlic and jalapeño-laced, lime-honey dressing. I mean honestly, what’s better than that.
Truth be told, I don’t like radishes very much. It’s not that I DISlike them (you’d be hard pressed to find anything that falls into that list), it’s just that they aren’t my favorites….and I wouldn’t choose to have them around, generally speaking. They’re totally cute and their spicy crunch definitely has it’s place, but faced with an overabundance of them, I needed something new to do other that eat them in salads. Apparently you can cook them. I had no idea. You learn something every day.