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

Total Time
35mins
Prep 15 mins
Cook 20 mins

This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting the corn and then slicing them off the cob. It's very healthy, colorful, refreshing, and fun! Try this with Grilled Lime Shrimp #43737.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

This is such a pretty salad. I made it often last summer. I will make shortly and submit picture :) Thank you for posting :) The recipe calls for 2 firm-ripe avocados, peeled, pitted and cut into 1/4 inch dice (about 2 1/2 cups) The original recipe calls for 1 Tbs honey......but I put a little more in my dressing as well :) I took picture prior to sprinkling with cilantro and filling bowl with chilled dressing- it is a pretty salad :)