Cilantro-Lime Chopped Salad

February 01, 2013

Hands down one of my FAVORITE salads I have ever tasted! The roasted peppers, crunchy jicama and cilantro lime dressing all add to the unique flavors and textures. I like to display in a large bowl or on a white platter in rows. This is good enough to serve at a luncheon with your girlfriends! Enjoy.

Salad:
2 large orange or red peppers
2 cups frozen sweet corn
2 large ripe tomatoes
1 small jicama
2 large avocados
1 15 oz. can black beans, drained
1/4 cup fresh cilantro, chopped

Cilantro Lime Dressing:
1 clove garlic, minced
3 T. fresh lime juice
2 T. orange juice
2 T. honey
2 t. onion, chopped fine
2 T. cilantro, chopped fine
1/2 t. cumin
1/4 cup olive oil

Preheat oven to 425 degrees. Line a baking sheet with heavy foil. Pour corn over half of the baking sheet. Cut peppers, remove stem and seeds and place cut side down on other half of foil. Drizzle with olive oil and salt and pepper and roast in the oven until pepper skins begin to blacken (about 20-25 minutes). Let peppers and corn cool. Remove skins from peppers and chop. Arrange on a platter the roasted peppers, roasted corn, cut tomatoes, jicama black beans and avocados. Whisk together dressing and pour over salad. Lastly top with fresh chopped cilantro. Enjoy.

Nutritions

Calories
272

Sodium
139mg
5% DV

Fat
10g
16% DV

Protein
4g
9% DV

Carbs
41g
14% DV

Fiber
6g
25% DV