Mexican Corn and Bean Salad

I came across this recipe in Fine Cooking Magazine about a month ago. Thankfully, we've managed to squeeze in a few late summer BBQs and I've been able to make this salad a few times. I think this salad looks so beautifully colorful and vibrant on a plate and I love how fresh it tastes. This past time, I decided to add a jalapeno pepper to the dressing for a little kick.

Preheat oven to 425F

Chopped Mexican Salad (Fine Cooking Mag)
1 red pepper
1 yellow pepper
3 ears of corn
4-5 Vine-Ripe tomatoes
2 avocados
1 can black beans
cilantro

Dressing
1 shallot, minced
1/4 C extra virgin olive oil
3 T orange juice
3 T lime juice
1 T honey
3/4 t cumin
1 jalapeno (optional)
salt and pepper


Cut peppers in half and place on baking sheet cut side down.
Coat corn ears and peppers with a couple tablespoons of olive oil and season with salt and freshly ground pepper. Roast for about 20 min., rotating corn after 10 min. The peppers should have dark spots.



When cool enough to handle, peel the skins from the peppers. They should slide right off. Chop peppers into small pieces.



Cut corn from the cobs and seed and dice the tomatoes.
Start layering the corn, peppers and tomatoes on a platter.



Rinse and drain beans. Add to platter.

Dressing



Grate the garlic, mince the shallots and jalapeno and add to the juice. Add honey and whisk together. Slowly add olive oil until combined well.


Peel and chop avocado and roughly chop cilantro. Add avocado to platter and season with kosher salt and freshly ground pepper. When ready to serve, drizzle the dressing over the platter and sprinkle with fresh cilantro.


I wish my photo wasn't so blurry! But, it is delicious. Give it a try!