Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes & Avocado Recipe

Name: Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes & Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the peppers and corn:; 2 large orange or red bell peppers; 2 ears fresh corn; 1 tablespoon extra-virgin olive oil; kosher salt and freshly ground black pepper; For the honey-lime-cumin vinaigrette:; 1 small clove gatlic; kosher salt; 3 tablespoons fresh lime juice; 3 tablespoons fresh orange juice; 2 teaspoons finely chopped shallots; 1 tablespoon honey, more to taste; 3/4 teaspoon cumin seeds, toasted and finely ground; 1/4 cup extra-virgin olive oil; freshly ground black pepper; To assemble:; 2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4 inch dice (about 1 3/4 cups); 1 small jicama, peeled and cut into 1/4 inch dice (about 2 cups); 2 large firm-ripe avocados, peeled, pitted and cut into 1/4 inch dice (about 2 1/2 cups); 1 15 ounce can black beans drained and rinsed (or 1 1/2 cups home cooked black beans); 1/4 cup coarsely chopped fresh cilantro

Servings: persons

For the peppers and corn:
2 large orange or red bell peppers
2 ears fresh corn
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper
For the honey-lime-cumin vinaigrette:
1 small clove gatlic
kosher salt
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons finely chopped shallots
1 tablespoon honey, more to taste
3/4 teaspoon cumin seeds, toasted and finely ground
1/4 cup extra-virgin olive oil
freshly ground black pepper
To assemble:
2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4 inch dice (about 1 3/4 cups)
1 small jicama, peeled and cut into 1/4 inch dice (about 2 cups)
2 large firm-ripe avocados, peeled, pitted and cut into 1/4 inch dice (about 2 1/2 cups)
1 15 ounce can black beans drained and rinsed (or 1 1/2 cups home cooked black beans)
1/4 cup coarsely chopped fresh cilantro

1
Pre-heat oven to 425 degrees
2
Roast the peppers and corn:
3
Position a rack in the center of the oven and heat the oven to 425 degrees. Line a heavy duty rimmed baking sheet with foil. Cut the peppers in half lenghtwise and remove the stem, seed core and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 minutes ( rotate the corn occasionally as it roasts).
4
When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into 1/2 inch dice. Cut the corn kernels from the cob. You should have about 1 1/2 cups kernels.
5
Make the vinaigrette:
6
Mince and mash the garlic to a paste with 1/4 teaspoon kosher salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey if you like.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: For the peppers and corn:, 2 large orange or red bell peppers, 2 ears fresh corn, 1 tablespoon extra-virgin olive oil, and more.

Yes, Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes & Avocado 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.

Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes & Avocado

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