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Grilled Corn, Tomato, and Jicama Salad
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Description
Summer fresh tomatoes. Grilled corn. Black beans. Jicama. Pasilla. Jalapeno. Cilantro. Grilled lime and cilantro vinaigrette.
Ingredients
- FOR THE SALAD:
- 6 ears Corn On The Cob, Shucked And Grilled
- 2 teaspoons Ground Cumin
- 1 pint Cherry Or Grape Tomatoes, Halved
- 2 whole Sweet Red Peppers, Charred, Peeled, Seeded And Diced
- 1 whole Small Jicama, Peeled And Diced
- 1 whole Raw Sweet Red Pepper, Seeded And Diced
- 2 whole Pasilla Peppers, Charred, Peeled, Seeded, Diced
- 1 cup Fresh Or Frozen (thawed) Corn
- 1 whole Avocado, diced
- 2 cans (15 Oz. Can) Black Beans, Drained And Rinsed
- 1 bunch Cilantro, Finely Chopped
- 2 teaspoons Kosher Salt
- 2 teaspoons Fresh Ground Pepper
- 1 whole Jalapeno Pepper, Seeded And Minced
- _____
- FOR THE VINAIGRETTE:
- 1 whole Lemon, Cut In Half, Grilled And Juiced
- 1 whole Large Lime, Cut In Half, Grilled And Juiced
- 1 Tablespoon Agave Nectar
- ¼ cups Extra Virgin Olive Oil, Or More To Taste
- Salt And Pepper
Preparation
Shuck and remove all silk from the corn. Brush with vegetable oil. Sprinkle with salt, pepper, and some cumin. Oil the hot grill with a vegetable oil-soaked paper towel. Lay the corn right on the grates. Turn corn 1/4 turn every few minutes until there are grill marks all over.
Remove corn from the cob when cool enough to handle.
Place in a salad bowl.
Put the red and pasilla peppers directly on the grill or on a grill pan. Turn 1/4 turn when the down side is black and charred. When the entire pepper(s) is almost totally black, remove from the grill onto a cutting board, into a bowl, cover and steam for 10 minutes. Using a damp paper towel, gently massage off the peels. Remove the stem and seeds, and dice.
Place all ingredients into a bowl. Mix well, but gently please!
Mix all vinaigrette ingredients in a bowl and whisk. Add dressing to your liking.
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