Grilled Corn, Tomato, And Jicama Salad Recipe

Name: Grilled Corn, Tomato, And Jicama Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 6 ears Corn On The Cob, Shucked And Grilled; 2 teaspoons Ground Cumin; 1 pint Cherry Or Grape Tomatoes, Halved; 2 whole Sweet Red Peppers, Charred, Peeled, Seeded And Diced; 1 whole Small Jicama, Peeled And Diced; 1 whole Raw Sweet Red Pepper, Seeded And Diced; 2 whole Pasilla Peppers, Charred, Peeled, Seeded, Diced; 1 cup Fresh Or Frozen (thawed) Corn; 1 whole Avocado, diced; 2 cans (15 Oz. Can) Black Beans, Drained And Rinsed; 1 bunch Cilantro, Finely Chopped; 2 teaspoons Kosher Salt; 2 teaspoons Fresh Ground Pepper; 1 whole Jalapeno Pepper, Seeded And Minced; _____; FOR THE VINAIGRETTE:; 1 whole Lemon, Cut In Half, Grilled And Juiced; 1 whole Large Lime, Cut In Half, Grilled And Juiced; 1 Tablespoon Agave Nectar; 1/4 cups Extra Virgin Olive Oil, Or More To Taste; Salt And Pepper

Servings: persons

FOR THE SALAD:
6 ears Corn On The Cob, Shucked And Grilled
2 teaspoons Ground Cumin
1 pint Cherry Or Grape Tomatoes, Halved
2 whole Sweet Red Peppers, Charred, Peeled, Seeded And Diced
1 whole Small Jicama, Peeled And Diced
1 whole Raw Sweet Red Pepper, Seeded And Diced
2 whole Pasilla Peppers, Charred, Peeled, Seeded, Diced
1 cup Fresh Or Frozen (thawed) Corn
1 whole Avocado, diced
2 cans (15 Oz. Can) Black Beans, Drained And Rinsed
1 bunch Cilantro, Finely Chopped
2 teaspoons Kosher Salt
2 teaspoons Fresh Ground Pepper
1 whole Jalapeno Pepper, Seeded And Minced
_____
FOR THE VINAIGRETTE:
1 whole Lemon, Cut In Half, Grilled And Juiced
1 whole Large Lime, Cut In Half, Grilled And Juiced
1 Tablespoon Agave Nectar
1/4 cups Extra Virgin Olive Oil, Or More To Taste
Salt And Pepper

1
Shuck and remove all silk from the corn. Brush with vegetable oil. Sprinkle with salt, pepper, and some cumin. Oil the hot grill with a vegetable oil-soaked paper towel. Lay the corn right on the grates. Turn corn 1/4 turn every few minutes until there are grill marks all over.
2
Remove corn from the cob when cool enough to handle.
3
Place in a salad bowl.
4
Put the red and pasilla peppers directly on the grill or on a grill pan. Turn 1/4 turn when the down side is black and charred. When the entire pepper(s) is almost totally black, remove from the grill onto a cutting board, into a bowl, cover and steam for 10 minutes. Using a damp paper towel, gently massage off the peels. Remove the stem and seeds, and dice.
5
Place all ingredients into a bowl. Mix well, but gently please!
6
Mix all vinaigrette ingredients in a bowl and whisk. Add dressing to your liking.

646

kcal

Calories

Fat

103

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 22 ingredients. The key ingredients include: FOR THE SALAD:, 6 ears Corn On The Cob, Shucked And Grilled, 2 teaspoons Ground Cumin, 1 pint Cherry Or Grape Tomatoes, Halved, and more.

Yes, Grilled Corn, Tomato, And Jicama Salad 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.

Grilled Corn, Tomato, And Jicama Salad

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