Four Color Crunch Salad

Here is one of my favorite simple spring salads. Four Color Crunch Salad is made using fresh corn, shelled garden peas, bell pepper, jicama, and avocado. For variation, try substituting the green peas for edamame or the red bell pepper for cherry tomatoes or rehydrated sun-dried tomatoes.


  • 4 cups freshly shelled garden peas (from about 4 pounds of pods), raw, steamed or quickly blanched; or 1 (16 ounce) bag of frozen green peas
  • 6 ears fresh corn, husked (about 4 cups corn kernels); or 1 (16 ounce) bag frozen sweet yellow corn
  • 1 large red bell pepper, cut in small pieces
  • 1 medium jicama, cut into small cubes
  • 1 avocado, cut into small cubes
  • 1 lemon
  • PREP TIME 15
  • Serves 8


  1. If using fresh vegetables, shear off the corn kernels with a sharp knife over a bowl; shell the fresh peas by tearing them stem backwards and pulling it down along the indented side.
  2. If using frozen corn and green peas, transfer the frozen vegetables to a large sieve and thaw them under running water for a couple of minutes.
  3. Mix corn kernels, shelled green peas, red bell pepper and jicama in a large salad bowl.
  4. Top the salad with avocado and squeeze the juice of one lemon over it. Mix salad again.