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This little number packs a punch of spice that can hold up against any kind of grilled accompaniments. In fact, I often eat this as a main dish and forgo any thought of pairing it up. I use this as everything, from a salsa to the main star of the show. The spicy cayenne melds with the smoky paprika into a mouthwatering covering for all sorts of veggie goodness.
1. Finely dice onion: First cut the onion in half, then cut little slivers that do not quite reach the back of the half of the onion. Next turn the onion and repeat the slivering process until you reach where you have not cut. Run your knife through this section a few times to try to match the dice of the rest of the onion. Reserve.
2. Chop up bell pepper into bite-sized pieces. Open can of beans and strain and rinse black beans. Reserve these two things for a bit.
3. Remove corn from ears by slicing into a bowl with the tip side down. If it is already grilled, you are finished. If not, spread into a single layer in a hot pan with no oil and cook for 5 minutes, stirring once. Repeat as needed until all corn is roasted.
4. In a large bowl, mix garlic, salt, cayenne pepper, and smoked paprika. Once everything is incorporated, pour in vinegar and olive oil. Whisk with a fork until thoroughly mixed.
5. Add in onion, bell pepper, black beans and corn. Give it a good stir until mixture is evenly coated.
6. Dice up the avocado and add to mix. Fold in gently until it is evenly spread throughout the salad.
7. Serve and enjoy!
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!