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

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

Ingredients

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

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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