Chopped Mexican Salad With Roasted Peppers, Corn, T

Name: Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 large orange bell peppers or 2 large red bell peppers, 2 ears corn, 1 tablespoon extra virgin olive oil, kosher salt, and more.

Yes, Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions