Mexican-Style Vegetable Salad |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 6 |
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I love beans, rice, and calabacitas as much as the next person, but sometimes you want something lighter. This is perfect. Ingredients:
2 lbs ripe tomatoes (4 medium to large) |
2 cups frozen corn kernels |
1/2 medium red onion (use the whole onion if flavor is very mild) |
2 cucumbers, peeled and halved lengthwise |
salt & freshly ground black pepper |
1 lime, juice of |
1 garlic clove, minced |
2 -4 jalapeno peppers, seeded and minced |
1 teaspoon pureed chipotle chile |
2 tablespoons finely chopped cilantro |
2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional) |
Directions:
1. Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
2. To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
3. Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
4. ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though - it's hot!
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