Southwest Chopped Salad (Healthy!)
This is a very good salad--nice to have the southwest flavor and still have the healthy benefits. Only 2 tsp olive oil!
- Ready In:
- 2 cups frozen corn kernels
- 1 red bell pepper, diced
- 1 cup diced jicama (I left this out)
- 1 (15 ounce) can black beans, drained and rinsed
- 2 tablespoons fresh lime juice
- 1 tablespoon mirin
- 2 teaspoons olive oil
- 1 chipotle chile in adobo, chopped (about 2 tsp)
- 2 tablespoons chopped cilantro, plus more for garnish
- 1⁄4 teaspoon ground cumin
- sea salt
- If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water.
- Slice the kernels from the cobs.
- (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
- In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
- Pour over the vegetables and toss to mix.
- Chill for at least 30 minutes to allow flavors to blend.
- Garnish with a few cilantro leaves before serving.
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Fabulous! I made this last week with a few adjustments because I wanted enough salad as a meal for two. I used frozen corn I found at Trader Joe's that's already roasted. I also added a couple of cut up fresh tomatoes to the salad portion and made the dressing in the Cuisinart - since I had so much salad I doubled the dressing - and added 2 teaspoons of sugar to bring out the flavors a bit more than the mirin alone. I cut up a head of romaine lettuce as the bed of my salads and barbecued a flap steak then cut it really thin. I poured the dressed salad over my lettuce, topped with the flap steak and a bit of queso fresco (crumbly Mexican cheese). Oh boy, restaurant worthy! I will do this excellent dinner salad again and thanks so much for posting it, spatchcock.