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

Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes & Avocado
Photo by Scott Phillips

Ingredients

  • ¾ tsp. cumin seeds, toasted and finely ground
  • 2 large firm-ripe avocados, peeled, pitted, and cut into ¼-inch dice (about 2-½ cups)
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. fresh lime juice
  • ¼ cup coarsely chopped fresh cilantro
  • 1 small jícama, peeled and cut into ¼-inch dice (2 cups)
  • 2 large orange or red bell peppers
  • + 11 more ingredients
    • 2 ears fresh corn
    • Freshly ground black pepper
    • 1 Tbs. honey; more to taste
    • 1 15-oz. can black beans, drained and rinsed (or 1-½ cups home-cooked black beans)
    • 1 Tbs. extra-virgin olive oil
    • 2 large firm-ripe tomatoes, cored, seeded, and cut into ¼-inch dice (about 1-¾ cup)
    • ¼ cup extra-virgin olive oil
    • 2 tsp. finely chopped shallot
    • 3 Tbs. fresh orange juice
    • 1 small clove garlic
    • Kosher salt

Position a rack in the center of the oven and heat the oven to 425°F. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise 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...

View full recipe at Fine Cooking

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