Mexican-Style Vegetable Salad Recipe

Name: Mexican-Style Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ripe tomatoes (4 medium to large); 2 cups frozen corn kernels; 1/2 medium red onion (use the whole onion if flavor is very mild); 2 cucumbers, peeled and halved lengthwise; salt & freshly ground black pepper; 1 lime, juice of; 1 garlic clove, minced; 2 -4 jalapeno peppers, seeded and minced; 1 teaspoon pureed chipotle chile; 2 tablespoons finely chopped cilantro; 2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

Servings: persons

2 lbs ripe tomatoes (4 medium to large)
2 cups frozen corn kernels
1/2 medium red onion (use the whole onion if flavor is very mild)
2 cucumbers, peeled and halved lengthwise
salt & freshly ground black pepper
1 lime, juice of
1 garlic clove, minced
2 -4 jalapeno peppers, seeded and minced
1 teaspoon pureed chipotle chile
2 tablespoons finely chopped cilantro
2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

1
Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
2
To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
3
Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
4
** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!

233

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 11 ingredients. The key ingredients include: 2 lbs ripe tomatoes (4 medium to large), 2 cups frozen corn kernels, 1/2 medium red onion (use the whole onion if flavor is very mild), 2 cucumbers, peeled and halved lengthwise, and more.

Yes, Mexican-Style Vegetable 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.

Mexican-Style Vegetable Salad

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