Southwest Chopped Salad

5.00 (9)
⏱ 20 mins 🍽 6 serving(s) 🏷 Lime

This vibrant salad brings the flavours of the Southwest to your table while keeping things light and healthy. It combines sweet corn, crisp red pepper, and black beans, all tossed in a tangy dressing made with fresh lime juice, a hint of chipotle, and aromatic cumin. The recipe is quick to prepare, taking only 20 minutes, and serves six people. It's a perfect make-ahead dish for a refreshing lunch or a colourful side.

Southwest Chopped Salad

Ingredients

  • 2 cups frozen corn kernels
  • 1 red bell pepper, diced
  • 1 cup diced jicama (I left this out)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon mirin
  • 2 teaspoons olive oil
  • 1 chipotle chile in adobo, chopped (about 2 tsp)
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1/4 teaspoon ground cumin
  • sea salt

Method

  1. For fresh corn, you can grill it, roast it in the oven, or cook it in boiling water.
  2. Remove the kernels from the corn cobs.
  3. If using frozen corn, thaw it under cool running water. Place the corn, diced bell pepper, jicama if using, and black beans into a large mixing bowl.
  4. Whisk the lime juice, mirin, olive oil, chopped chipotle, cilantro, cumin, and salt together in a separate small bowl.
  5. Pour this dressing over the vegetable mixture and toss everything to coat evenly.
  6. Refrigerate the salad for a minimum of 30 minutes so the flavours can meld.
  7. Add a garnish of fresh cilantro leaves just before you serve.

Nutrition (per serving)

Sodium22300 mg

Recipe details

CategoryLime
Authorspatchcock