Best 2 Chopped Mexican Salad With Roasted Peppers Corn Tomatoes Avocado Recipes
**A fiesta of flavors awaits you with this vibrant Chopped Mexican Salad, a symphony of roasted peppers, sweet corn, juicy tomatoes, creamy avocado, and a tangy dressing that brings it all together. This zesty salad is a culinary journey through the heart of Mexico, offering a medley of textures and tastes that will tantalize your taste buds.**
**Dive into the vibrant flavors of the Roasted Pepper and Corn Salsa, a sizzling blend of fire-roasted peppers, sweet corn, red onion, and cilantro, all tossed in a zesty dressing. The tangy Tomatillo Salsa Verde adds a refreshing twist with its tomatillos, jalapeños, and cilantro, while the creamy Avocado Dressing brings a rich, velvety texture to balance the zesty flavors.**
CORN AND AVOCADO SALAD
Steps:
- In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.
- Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl.
- Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
Tips:
- Use fresh, ripe ingredients for the best flavor.
- Roast the peppers and corn ahead of time to save time.
- If you don't have time to roast the peppers, you can use canned or jarred roasted peppers.
- Add a variety of toppings to your salad, such as shredded cheese, sour cream, guacamole, or salsa.
- Serve the salad immediately or chill it for later.
Conclusion:
This chopped Mexican salad is a delicious and refreshing dish that is perfect for a summer party or potluck. It is also a great way to use up leftover roasted peppers and corn. With its zesty dressing and crunchy vegetables, this salad is sure to be a hit!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
