New Mexico Chopped Salad

Name: New Mexico Chopped Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 firm-ripe avocados (about 1 lb. total); 425 grams can (about black beans, rinsed and drained; 1 teaspoon About hot chili flakes; 340 grams cucumber , rinsed, peeled, and seeded; 2 ears corn (each about 7 in. long), husks and silks removed, rinsed; 237 milliliters chopped green onions (including tops); 237 milliliters diced (1/4 in.) jicama; 118 milliliters lime juice; 2 poblano (also called pasilla) chilies (1/2 lb. total), rinsed, stemmed, and seeded; 227 grams red bell pepper , rinsed, stemmed, and seeded; 8 servings Salt

New Mexico Chopped Salad might be just the side dish you are searching for. One portion of this dish contains approximately 6g of protein, 8g of fat, and a total of 183 calories. This recipe serves 8. 1 person found this recipe to be flavorful and satisfying. If you have bell pepper, cucumber, poblano chilies, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Cut corn kernels from cobs; discard cobs. Taste corn. If it's tender, use raw; if it's starchy, cook as directed in notes. Put in a large bowl.

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Corn

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Bowl

Cut chilies, bell pepper, and cucumber into 1/4-inch dice; add to bowl, along with green onions, jicama, and beans.

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Green Onions

Bell Pepper

Cucumber

Chili Pepper

Jicama

Beans

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Bowl

Cut avocados in half; pit and peel them.

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Avocado

Cut 3 halves into 1/4-inch dice; reserve remaining half for dressing.

Add diced avocado, lime juice, and 1 teaspoon chili flakes to bowl and mix gently.

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Red Pepper Flakes

Lime Juice

Avocado

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Bowl

Add salt to taste.

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Salt

Mound salad equally in wide, shallow bowls. Pile croutons alongside and spoon dressing over the top (or serve on the side).

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Croutons

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Bowl

Sprinkle with more chili flakes to taste.

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Red Pepper Flakes

Green desert dressing: In a blender or food processor, whirl 1 peeled avocado half (see New Mexico chopped salad, preceding), 3/4 cup sour cream, 1/4 cup reduced-fat or regular mayonnaise, 1/2 cup coarsely chopped fresh cilantro, 1/2 cup coarsely chopped parsley, 1/4 cup chopped green onions (including tops), and 1 can (2 oz.) flat anchovy fillets with oil until smooth. Makes about 1 3/4 cup.

Ingredients you will need

Anchovy Fillets