I use this filling as a wrap, pita filling, or chip dip
2 c. jicama, diced
2 ears of corn, kernels cut off, or 2 c. frozen (blanch for 30 sec)
3 roma tomatoes, diced
1/2 c. cilantro, chopped
2 cloves garlic, minced
2 avocadoes, mashed
freshly ground pepper
2 T brown rice vinegar
1 tsp. Himalayan Salt
Mix together
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