Mexican Chopped Salad With Toasted Cumin Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This was served yesterday at a Super Bowl Party. We all loved it. Since the lady who brought it is a vegetarian, she omitted the chicken. She also left out the cilantro as the hostess doesn't like cilantro. I will add both. Ingredients:
cooking spray |
2 ears corn |
4 chicken breasts, cooked and diced |
1 (15 ounce) can pinto beans, drained |
1 cup monterey jack cheese, shredded |
1/2 cup spanish olives, sliced |
1/2 cup tomato, diced |
1 granny smith apple, cored and diced |
1/4 cup pickled jalapeno pepper, sliced |
2 tablespoons fresh cilantro, chopped |
2 tablespoons olive oil |
1 teaspoon ground cumin |
1/4 cup cider vinegar |
Directions:
1. Heat a grill pan (spray with cooking spray) over medium heat to preheat.
2. Place corn on hot pan and cook 3-5 minutes, until browned on all sides.
3. Remove corn from pan and cool.
4. When cool, slice kernels from cob.
5. Transfer corn to a large bowl and add all ingredients through cilantro.
6. Heat oil in a large skillet over medium heat, add cumin and cook 1 minute until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss.
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