Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And

Jun 06, 2023June 6, 20230 12
Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And
in Salad

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 large orange bell peppers or 2 large red bell peppers
2 ears corn
1 tablespoon extra virgin olive oil
kosher salt
fresh ground black pepper
1 garlic clove
kosher salt
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons shallots , finely chopped
2 tablespoons honey , more to taste
3/4 teaspoon cumin seed , toasted and finely ground
1/4 cup extra virgin olive oil
fresh ground black pepper
2 large tomatoes , cored , seeded , cut into 1/4-inch dice ( firm-ripe )
1 small jicama , peeled , cut into 1/4-inch dice
1 can black beans
1/4 cup fresh cilantro , coarsely chopped

Nutrision Information

Servings Per Recipe
4
Calories
367
Sugar
18g
Fat
22g
This Chopped Mexican Salad is perfect for those who want a light and refreshing meal that's bursting with flavor. The combination of roasted bell peppers, sweet corn, juicy tomatoes, crunchy jicama and black beans make this salad a nutritious and satisfying meal. The honey-lime dressing is tangy and sweet, and ties all the flavors together. Whether you're looking for a healthy lunch or a side dish for dinner, this salad is sure to please. Plus, it's easy to make and can be prepared ahead of time, making it a great option for meal prep.

Instructions

1.Preheat the oven to 400ºF.
2.Cut the bell peppers into thin strips and remove the corn from the cob.
3.Toss the peppers and corn with the olive oil and sprinkle with salt and pepper.
4.Roast the vegetables on a baking sheet for about 15-20 minutes, stirring every 5 minutes, until they are lightly browned.
5.Meanwhile, make the dressing by combining the garlic and salt in a small bowl and mashing them together.
6.Add the lime juice, orange juice, shallots, honey, cumin, olive oil, and black pepper, whisking until well combined.
7.In a large bowl, combine the roasted vegetables, diced tomatoes, diced jicama, and drained black beans.
8.Toss the vegetables with the dressing until everything is evenly coated.
9.Add the chopped cilantro and toss again to combine.
10.Serve the salad immediately or store it in the refrigerator until ready to serve.

PROS

Packed with flavor and nutrients, this salad is a healthy and delicious way to get your daily servings of vegetables.

Easy to prepare and can be made ahead of time.

Suitable for vegan and gluten-free diets.

CONS

Some people may find the jicama’s texture to be too crunchy or watery.

The dressing contains honey, which may not be suitable for strict vegans.

HEALTH & BENEFITS

This salad is rich in vitamins, minerals, and antioxidants, making it great for supporting a healthy immune system and overall well-being.
The bell peppers are a great source of vitamin C, vitamin A, and potassium, and have been linked to reducing inflammation and supporting eye health.
The jicama is high in fiber and prebiotics, which have been linked to improved digestion and gut health.
The black beans are a great source of protein and fiber, and have been linked to reduced cholesterol levels and improved heart health.

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