CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES & AVOCADO
Steps:
- Pre-heat oven to 425 degrees Roast the peppers and corn: Position a rack in the center of the oven and heat the oven to 425 degrees. Line a heavy duty rimmed baking sheet with foil. Cut the peppers in half lenghtwise and remove the stem, seed core and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 minutes ( rotate the corn occasionally as it roasts). When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into 1/2 inch dice. Cut the corn kernels from the cob. You should have about 1 1/2 cups kernels. Make the vinaigrette: Mince and mash the garlic to a paste with 1/4 teaspoon kosher salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey if you like.
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S Delice
[email protected]This salad is the perfect healthy and delicious lunch option. I love that it's packed with protein and vegetables.
Samuel Ramirez
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love bringing it to potlucks.
Md badol Islam
[email protected]I made this salad for my family and they all loved it! It's a great way to get your kids to eat their vegetables.
Ratul Islam
[email protected]This salad was so refreshing and delicious! I love the combination of flavors and textures. It's the perfect summer salad.
Lumi Verrett
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!
Rj Shuvo chowdhury
[email protected]This salad was a disappointment. The flavors didn't go well together and the dressing was too bland.
Gowther
[email protected]I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Skyakin Gamer
[email protected]This salad was a bit too spicy for me, but my husband loved it. He said it was the best Mexican salad he's ever had.
kaka builder
[email protected]I'm not a huge fan of Mexican food, but I really enjoyed this salad. It was light and refreshing, and the flavors were well-balanced. I would definitely make it again.
Beberly Cayanong
[email protected]This salad was so easy to make and it turned out so delicious! I used canned corn and black beans, and I didn't have any chipotle peppers, so I used a teaspoon of chili powder instead. It was still really good.
Israrjutt Sab
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the combination of flavors and textures. The roasted peppers and corn were especially popular. I will definitely be making this salad again.
B e s t S o n
[email protected]This chopped Mexican salad was a vibrant and flavorful dish that was perfect for a hot summer day. The roasted peppers, corn, tomatoes, and avocado added a nice sweetness and smokiness to the salad, while the black beans and quinoa provided a hearty