Chopped Mexican Salad with Roasted Peppers, Corn, Tomatoes & Avocado

FINE COOKING
18Ingredients
65Minutes
250Calories

Ingredients

US|METRIC
  • 2 Orange (large, or red bell peppers)
  • 2 ears fresh corn
  • 1 tablespoon extra-virgin olive oil
  • ground black pepper
  • kosher salt
  • 1 clove garlic
  • kosher salt
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 2 teaspoons shallot (finely chopped)
  • 1 tablespoon honey (; more to taste)
  • 3/4 teaspoon cumin seeds (toasted and finely ground)
  • 1/4 cup extra virgin olive oil
  • ground black pepper (Freshly)
  • 2 tomatoes (large firm-ripe, cored, seeded, and cut into 1/4-inch dice, about 1-3/4 cup)
  • 2 avocados (large firm-ripe, peeled, pitted, and cut into 1/4-inch dice, about 2-1/2 cups)
  • 15 ounces black beans (drained and rinsed, or 1-1/2 cups home-cooked black beans)
  • 1/4 cup chopped fresh cilantro (coarsely)
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    NutritionView More

    250Calories
    Sodium17% DV410mg
    Fat25% DV16g
    Protein10% DV5g
    Carbs9% DV26g
    Fiber40% DV10g
    Calories250Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium410mg17%
    Potassium600mg17%
    Protein5g10%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber10g40%
    Sugars4g8%
    Vitamin A10%
    Vitamin C80%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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