Chopped Mexican Salad (Fine Cooking Mag)Preheat oven to 425F1 red pepper1 yellow pepper3 ears of...

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Chopped Mexican Salad (Fine Cooking Mag)

Preheat oven to 425F

• 1 red pepper
• 1 yellow pepper
• 3 ears of corn
• 4-5 Vine-Ripe tomatoes
• 2 avocados
• 1 can black beans
• cilantro

Dressing

• 1 shallot, minced
• ¼ C extra virgin olive oil
• 3 T orange juice
• 3 T lime juice
• 1 T honey
• ¾ t cumin
• 1 jalapeno (optional)
• salt and pepper

Cut peppers in half and place on baking sheet cut side down.Coat corn ears and peppers with a couple tablespoons of olive oil and season with salt and freshly ground pepper. Roast for about 20 min., rotating corn after 10 min. The peppers should have dark spots.

When cool enough to handle, peel the skins from the peppers. They should slide right off. Chop peppers into small pieces.

Cut corn from the cobs and seed and dice the tomatoes.

Start layering the corn, peppers and tomatoes on a platter.

Rinse and drain beans. Add to platter.

Dressing

Grate the garlic, mince the shallots and jalapeno and add to the juice.  Add honey and whisk together. Slowly add olive oil until combined well.

Peel and chop avocado and roughly chop cilantro. Add avocado to platter and season with kosher salt and freshly ground pepper.

When ready to serve, drizzle the dressing over the platter and sprinkle with fresh cilantro.

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