Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And Recipe #176406
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.
by Chef #221488
35 min | 15 min prep
SERVES 8
- 2 large orange bell peppers or 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
- 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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5 stars