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Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And

  • 35minutes
  • 217calories

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Ingredients Jump to Instructions ↓

  1. 2 large orange bell peppers or 2 large red bell peppers

  2. 2 ears corn

  3. 1 tablespoon extra virgin olive oil kosher salt fresh ground black pepper

  4. 1 garlic clove kosher salt

  5. 3 tablespoons fresh lime juice

  6. 3 tablespoons fresh orange juice

  7. 2 teaspoons shallots , finely chopped

  8. 2 tablespoons honey , more to taste

  9. 3/4 teaspoon cumin seed , toasted and finely ground

  10. 1/4 cup extra virgin olive oil fresh ground black pepper

  11. 2 large tomatoes , cored, seeded, cut into 1/4-inch dice (firm-ripe)

  12. 1 small jicama , peeled, cut into 1/4-inch dice

  13. 1 (15 ounce) can black beans

  14. 1/4 cup fresh cilantro , coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers.

  2. To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste.

  3. To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually. ?

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