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

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

Ingredients

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

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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