Mexican-Style Vegetable Salad

I love beans, rice, and calabacitas as much as the next person, but sometimes you want something lighter. This is perfect.

• Ready In: 12 mins
• Serves: 4-6

Ingredients

• 2  lbs  ripe tomatoes (4 medium to large)
• 2  cups frozen corn kernels
• 1⁄2 medium red onion (use the whole onion if flavor is very mild)
• 2  cucumbers, peeled and halved lengthwise
•  salt & freshly ground black pepper
• 1  lime, juice of
• 1  garlic clove, minced
• 2 -4  jalapeno peppers, seeded and minced
• 1  teaspoon pureed chipotle chile
• 2  tablespoons  finely chopped cilantro
• 2  roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

Directions

1. Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
2. To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
3. Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
4. ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!