Pass to the Left: Food to Share with Family and Friends
Friday, May 20, 2011
Mexican Chopped Salad
Now that summer is coming - and we ate outside for the first time this year - I'm looking for more salad recipes. This recipe is one of my favorites - lots of vegetables, lots of flavor. And if someone doesn't like tomatoes, they are easy enough to ignore. The dressing is citrusy and just barely sweet - a perfect balance. I've slightly adapted the recipe from one found in Fine Cooking magazine. Mexican Chopped Salad Dressing: 1 small clove garlic kosher salt 3 T fresh lime juice 3 T fresh orange juice 2 tsp finely chopped shallot 1 T honey 1/2 tsp ground cumin 1/4 cup olive oil freshly ground black pepper Mince and mash the garlic with 1/4 tsp salt to a paste. Whisk garlic paste with orange and lime juices, shallot, honey and ground cumin. Slowly whisk in the oil. Season to taste with pepper and a bit more salt, if needed. Set aside.
Vegetables: corn (I used frozen and thawed) black beans (rinsed, if using canned, and drained) tomatoes, cored and chopped sweet red pepper, diced (or use roasted red peppers) avocado, diced
chopped cilantro or parsley
On a platter, arrange mounds of corn (I use frozen and thawed), black beans (rinsed and drained), chopped tomatoes, diced red bell pepper (I sometimes do these roasted), and diced avocado. Drizzle with the dressing and sprinkle with chopped cilantro, or chopped parsley if cilantro isn't in your list of things to enjoy. (like some of my family members)
Mixing a finely chopped jalapeno pepper with the black beans would kick up the flavor a little. But if you serve this with already spicy foods, the salad is a cool contrast.