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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sharon rivard
[email protected]This salad was a disappointment. The roasted peppers were too smoky and the avocado was bland. I won't be making it again.
Macpati Maria
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. It's light, refreshing, and flavorful. I'll definitely be making it again.
Mathew Hakata
[email protected]This salad was a great way to use up some leftover roasted peppers and corn. It was quick and easy to make, and it tasted delicious.
Hamson Oyema
[email protected]I thought this salad was just okay. The flavors didn't really come together for me.
Forchi Bandar
[email protected]This salad was a little too spicy for me, but I still enjoyed it. I think I'll use less chili powder next time.
Taniya Green
[email protected]I'm not a big fan of avocado, so I left it out of the salad. It was still really good!
Antonio Stevens
[email protected]This salad was easy to make and tasted great! I used canned corn and roasted peppers to save time. The avocado added a nice creamy texture.
Zombie Zylon
[email protected]This salad is so fresh and flavorful! I love the combination of sweet corn, roasted peppers, and tangy tomatoes. The avocado adds a nice creamy touch. I will definitely be making this again.
Nicole Cain
[email protected]I made this salad for dinner last night and it was delicious! The roasted peppers added a nice smoky flavor and the avocado made it really creamy. I will definitely be making this again.
SlitKitty
[email protected]This salad was a hit at my last potluck! Everyone loved the combination of roasted peppers, corn, tomatoes, and avocado. I'll definitely be making it again.