Tuesday, August 13 2013, 02:21 PM MDT
Cilantro-Lime Chopped Salad
Cilantro-Lime Chopped Salad made by Ali Eisenach from Lemon Poppy. Cilantro-Lime Chopped Salad
2 large orange or red peppers, roasted2 cups frozen sweet corn, roasted2 large ripe tomatoes, diced1 small jicama, peeled and chopped2 large avocados, cut into 1/2” pieces1 15 oz. can black beans, drained1/4 cup fresh cilantro, chopped
To Roast Peppers and Corn: Preheat oven to 425 degrees. Line a baking sheet with heavy foil. Pour corn over half of baking sheet. Cut peppers, remove stem and seeds and place cut side down on other half of foil. Drizzle olive oil over corn and peppers and sprinkle with salt and pepper. Roast in the oven until the pepper skins are blackened (about 20-25 min minutes). Remove skins and chop.
Cilantro-Lime Dressing:1 clove garlic, minced3 T. fresh lime juice2 T. fresh orange juice2 T. honey2 t. onion, chopped fine2 T. cilantro, chopped fine1/2 t. cumin1/4 cup olive oilsalt and pepper to taste
Whisk together ingredients until combined.
Arrange vegetables and beans in stripes on a platter or shallow serving dish. Pour dressing over the salad and sprinkle with chopped cilantro. ENJOY!www.lemonpoppycake.com(Copyright 2013 Sinclair Broadcasting Group.)