MuskogeePhoenix.com, Muskogee, OK

Phoenix Recipes

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May 8, 2009

CHOPPED MEXICAN SALAD

Chopped Mexican Salad

1 red bell pepper
1 yellow or orange bell pepper
1 small sack frozen yellow and white corn
1 avocado, diced
1 can Ranch Style black beans, drained
1 clove garlic, finely minced
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons finely chopped red onion
1 tablespoon honey, more to taste
1 teaspoon ground cumin
1/4 cup olive oil
Kosher salt and ground black pepper
Chopped fresh cilantro

Preheat oven to 425°.
Line a baking sheet with foil.
Wash peppers and slice in half length-wise; place on baking sheet.

Open frozen corn and pour onto baking sheet, keeping it separate from peppers.
Drizzle olive oil over the corn and peppers; lightly salt and pepper.

Roast about 20 minutes until lightly browned.
Cool to touch, then remove skin from peppers.

On a platter, arrange black beans, avocado (squirt a little lime juice on the avocado, if not serving right away), yellow pepper, red pepper, and corn; sprinkle with cilantro.

Make vinaigrette by mashing garlic and a bit of salt into a paste.
Whisk in lime and orange juices, red onion, honey and cumin.
Add olive oil, whisking to blend.
Season to taste with salt and pepper.
Drizzle vinaigrette over salad just before serving.

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