Thursday, November 7, 2013

Southwest Chopped Salad


  • 2 cups frozen corn kernels
  • 1 red bell pepper, diced
  • 1 cup diced jicama (I left this out)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon mirin
  • 2 teaspoons olive oil
  • 1 chipotle chile in adobo, chopped (about 2 tsp)
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1/4 teaspoon ground cumin
  • sea salt


  1. If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water
  2. Slice the kernels from the cobs.
  3. (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
  4. In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
  5. Pour over the vegetables and toss to mix.
  6. Chill for at least 30 minutes to allow flavors to blend.
  7. Garnish with a few cilantro leaves before serving.

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