Chopped Salad, Southwest-style

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Chopped Salad, Southwest-style

 

Serve as a salad or as a lively relish to accompany

grilled tempeh or fish. Chipotle chiles -- smoked

jalapeños -- add complexity to the seasoning. They're

available dried or canned in adobo sauce. The canned

chiles don't require the lengthy soaking of the dried

version

 

 

Ingredients

 

 

2 cups (12 oz/360 g) frozen corn kernels

1 - red bell pepper, diced

1 cup (2 oz/60 g) diced jícama, optional

1 15-ounce (450-g) can black beans, drained and

rinsed

2 tablespoons fresh lime juice

1 tablespoon mirin (Japanese seasoning wine)

2 teaspoons olive oil

1 - chipotle chile canned in adobo sauce, chopped

(about 2 teaspoons)

2 tablespoons chopped fresh cilantro, plus

additional leaves for garnish

1/4 teaspoon ground cumin

- - Sea salt to taste

 

 

Preparation - Estimated cooking time: 30-60 minutes -

 

1 If using fresh corn, either grill the corn on an

outdoor grill or cook briefly in boiling water. Slice

the kernels from the cobs with a serrated knife. (If

using frozen corn, simply thaw under running water.)

2 In a large bowl, combine corn, bell peppers, jícama,

if using, and black beans.

3 In a small bowl, stir together lime juice, mirin,

olive oil, chipotles, cilantro, cumin and salt. Pour

over the vegetables and toss to mix. Chill for at

least 30 minutes to allow flavors to blend. Garnish

with a few cilantro leaves before serving.

 

Nutritional Analysis

Number of Servings: 6 servings

Per Serving

Calories 85 Carbohydrate 17 g

Fat 1.9 g Fiber 3.8 g

Protein 3 g Saturated fat 0.3 g

Sodium 136 mg

 

 

 

 

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