Chopped Mexican Salad (GF)
2 ears Fresh Corn
2 large Orange Bell Peppers
2 large (1½ cups) Tomatoes, cored, seeded & ¼ to ½ inch dice
1 small (2 cups) Jicama, peeled & ¼ to ½ inch dice
2 large (2 cups) Fresh Avocados, pitted, peeled & ¼ to ½ inch dice
1 can (15 oz.) Black Beans, rinsed & drained
2 heads Romaine Lettuce, cleaned & chopped
1 clove Fresh Garlic, smashed & finely chopped
3 tbsp. Fresh Lime Juice
3 tbsp. Fresh Orange Juice
2 tsp. Shallots, finely chopped
1 tbsp. Honey
¼ tsp. Ground Cumin
¼ cup Extra Virgin Olive Oil
to taste Salt & Black Pepper
¼ cup Fresh Cilantro, chopped
Grill corn until done and slightly charred. Cool to handle and cut kernels off the cobs. Put into a large mixing bowl. Char peppers on the grill until skins have blackened and blistered. Remove them to a bag, close and let sit 20 minutes. When ready, remove skin, core, seed and cut into ¼ to ½ inch dice. Add to the mixing bowl. Add tomatoes, jicama, avocados and black beans to the bowl too. To make vinaigrette, use a small bowl and add the ingredients from garlic to olive oil and whisk together. Taste vinaigrette and adjust with salt and pepper. Now add romaine to large bowl and gently toss ingredients. Next add vinaigrette to mixture and gently toss once more. Sprinkle the cilantro on top and serve.
Note: If you are not going to serve immediately, refrigerate romaine and the other chopped salad ingredients separately. The vinaigrette can be left at room temperature until ready to serve. If you make vinaigrette day before, refrigerate and remove 30 minutes before serving. Whisk again before adding to salad mixture.
Note: You could present this salad as a Cobb salad layout. Use a large serving platter for this display. First put down the romaine and then working your way around the platter, place each of the salad ingredients, sprinkle cilantro on top and drizzle with the vinaigrette.
Ideas for Future Efforts