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

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

Ingredients

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

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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