Chopped Mexican Salad

2 large red bell peppers
2 ears fresh corn
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
Salt and pepper to taste
1 small garlic clove
Sea salt
3 Tbsp fresh lime juice
3 Tbsp fresh orange juice
2 tsp shallots, finely chopped
1 Tbsp honey
¾ tsp ground cumin
¼ cup Vera Jane's Extra-Virgin Olive Oil
Freshly ground black pepper
2 medium firm-ripe tomatoes, cored, seeded, cut into ½-inch dice
1 small jicama, peeled and cut into ½-inch dice
(1) 15-oz can black beans, drained and rinsed
2 medium firm-ripe avocados, peeled, pitted, and cut into ½-inch dice
¼ cup fresh cilantro, coarsely chopped

Position oven rack in the center of the oven and preheat oven to 425°F. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet, cut side down. Husk the corn and put the ears on the baking sheet. Drizzle 1 tablespoon olive oil over the peppers and corn, and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until peppers are soft and slightly shriveled and browned, and the corn kernels are lightly browned in a few spots, about 20 to 25 minutes (Rotate the corn occasionally as it roasts).

When the vegetables are done, let them rest until cool enough to handle. Scrape away the pepper skin and cut the flesh into ½-inch dice. Cut the corn kernels from the cob.

Make the vinaigrette:

Mince and mash the garlic clove to a paste with ¼ teaspoon salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and cumin. Slowly add oil in a slow stream, whisking until well blended. Season to taste with salt and pepper.

Assemble the salad:

Artfully arrange the peppers, corn, tomatoes, jicama, avocados, and beans in stripes or piles on a small platter. Sprinkle with the chopped cilantro. Drizzle the vinaigrette over the salad platter just before serving.

Makes 6 — 8 servings

Per serving: 316 calories; 19g total fat; 3g saturated fat; 0mg cholesterol; 109mg sodium; 33g total carbohydrates; 7g protein;

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