Mexican Chopped Salad With Toasted Cumin Vinaigrette

Submitted by Vicki in AZ

"This was served yesterday at a Super Bowl Party. We all loved it. Since the lady who brought it is a vegetarian, she omitted the chicken. She also left out the cilantro as the hostess doesn't like cilantro. I will add both. The recipe is from Robin Miller on the Food Network."

 

• Ready In: 15mins
• Ingredients: 13
• Serves: 4

ingredients

• cooking spray
• 2 ears corn
• 4 chicken breasts, cooked and diced
• 1 (15 ounce) can pinto beans, drained
• 1 cup monterey jack cheese, shredded
• 1⁄2 cup Spanish olives, sliced
• 1⁄2 cup tomatoes, diced
• 1 granny smith apple, cored and diced
• 1⁄4 cup pickled jalapeno pepper, sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1⁄4 cup cider vinegar

directions

1. Heat a grill pan (spray with cooking spray) over medium heat to preheat.
2. Place corn on hot pan and cook 3-5 minutes, until browned on all sides.
3. Remove corn from pan and cool.
4. When cool, slice kernels from cob.
5. Transfer corn to a large bowl and add all ingredients through cilantro.
6. Heat oil in a large skillet over medium heat, add cumin and cook 1 minute until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss.