CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND
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.
Provided by dmcpherr
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
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AZIZ TV 24
[email protected]This salad is so refreshing and healthy. It's the perfect summer dish.
Siler Rojer
[email protected]I made this salad for dinner last night and it was delicious! The dressing is light and flavorful, and the roasted peppers add a nice smoky flavor.
Jeremiah Ochoa
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of roasted peppers, corn, tomatoes, and black beans.
Kor Bro
[email protected]I've made this salad several times and it's always a hit. It's a great salad to serve at parties or potlucks.
becomethestar
[email protected]This salad is a great way to use up leftover roasted peppers. It's also a great make-ahead dish.
Olivia Gelinas
[email protected]I love the addition of roasted peppers in this salad. They add a nice smoky flavor that really complements the other ingredients.
Bro Sayeed
[email protected]This salad is the perfect summer dish. It's light, flavorful, and easy to make.
Juliet Okoro
[email protected]I've been making this salad for years and it's one of my favorites. It's so refreshing and healthy.
Ninjax 3rd
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Gilda Cabral
[email protected]I made this salad for lunch today and it was delicious! The dressing is light and flavorful, and the roasted peppers add a nice smoky flavor.
Adrianna Buck
[email protected]This salad was a hit at my last party! Everyone loved the combination of roasted peppers, corn, tomatoes, and black beans. It's a great way to get your daily dose of veggies.