Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And
"This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737."
photo by michellebhm
- Ready In:
- 35mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 2 large orange bell peppers or 2 large red bell peppers
- 2 ears corn
- 1 tablespoon extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 1 garlic clove
- kosher salt
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- 2 teaspoons shallots, finely chopped
- 2 tablespoons honey, more to taste
- 3⁄4 teaspoon cumin seed, toasted and finely ground
- 1⁄4 cup extra virgin olive oil
- fresh ground black pepper
- 2 large tomatoes, cored, seeded, cut into 1/4-inch dice (firm-ripe)
- 1 small jicama, peeled, cut into 1/4-inch dice
- 1 (15 ounce) can black beans
- 1⁄4 cup fresh cilantro, coarsely chopped
directions
- Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.
- To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.
- To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually.
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Reviews
-
This is such a pretty salad. I made it often last summer. I will make shortly and submit picture :) Thank you for posting :) The recipe calls for 2 firm-ripe avocados, peeled, pitted and cut into 1/4 inch dice (about 2 1/2 cups) The original recipe calls for 1 Tbs honey......but I put a little more in my dressing as well :) I took picture prior to sprinkling with cilantro and filling bowl with chilled dressing- it is a pretty salad :)
RECIPE SUBMITTED BY
I love to cook. I can't wait for the day when my husband and I move from our apartment into a fully loaded professional kitchen (with a house around it!!). I work in the health and wellness field and so try to balance my love of rich chocolate (especially bittersweet) and other desserts with light entrees featuring plenty of lean protein and vegetables. I collect more recipes than I have time to make in a lifetime (and am always on the lookout for more!). For fun, when I'm not searching for recipes (God bless the internet, epicurious and recipezaar), I'm spending time with my husband and on the road making weekend trips to visit family in neighboring states (and trying out recipes on them - gotta take advantage of having more people around!). Pet peeves? Fast food and people who say they don't have time to cook with their family and make nutritious meals, but spend 3 hours watching tv instead.... rant :|
