Chopped Mexican Salad With Roasted Peppers Corn Tomatoes Avocado Recipes

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES, AND

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

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

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 (15 ounce) can black beans
1/4 cup fresh cilantro, coarsely chopped

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.

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES & AVOCADO

CHOPPED MEXICAN SALAD WITH ROASTED PEPPERS, CORN, TOMATOES & AVOCADO image

Categories Vegetable

Yield 8 servings

Number Of Ingredients 21

Ingredients

For the peppers and corn:
2 large orange or red bell peppers
2 ears fresh corn
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper
For the honey-lime-cumin vinaigrette:
1 small clove gatlic
kosher salt
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 teaspoons finely chopped shallots
1 tablespoon honey, more to taste
3/4 teaspoon cumin seeds, toasted and finely ground
1/4 cup extra-virgin olive oil
freshly ground black pepper
To assemble:
2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4 inch dice (about 1 3/4 cups)
1 small jicama, peeled and cut into 1/4 inch dice (about 2 cups)
2 large firm-ripe avocados, peeled, pitted and cut into 1/4 inch dice (about 2 1/2 cups)
1 15 ounce can black beans drained and rinsed (or 1 1/2 cups home cooked black beans)
1/4 cup coarsely chopped fresh cilantro

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.

FRESH MOZZARELLA SALAD W/ AVOCADO, ROASTED CORN & TOMATO

Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato image

Make and share this Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato recipe from Food.com.

Provided by swissms

Categories Corn

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

4 ears sweet corn, in the husk
1/2 lb fresh mozzarella cheese, cut into 1/4-inch cubes or 1/2 lb bocconcini
2 ripe avocados, halved, peeled, and cut into 1/4-inch cubes
1/2 pint grape tomatoes or 1/2 pint other small tomatoes, halved
8 -10 fresh basil leaves, cut into thin strips
sea salt & freshly ground black pepper
3 handfuls of young arugula or 3 baby greens
2 tablespoons red wine vinegar, plus
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon freshly grated lemon zest
1 -2 teaspoon lemon juice, to taste
1 -2 fresh basil leaf, cut into thin strips
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh flat leaf parsley
3/8 cup extra virgin olive oil
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat the oven to 400º F. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle 1⁄2 cup of the vinaigrette over the salad and toss gently. Be careful not to over-mix or mash the avocado. Season with more salt, pepper or vinaigrette to taste. Serve on a bed of the arugula or baby greens.
Summer Herb Vinaigrette:.
Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl, and stir to mix. Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to three days.

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