Chopped Mexican Salad with Roasted Peppers Corn Tomatoes and
Bursting with vibrant colors and bold flavors, this Chopped Mexican Salad with Roasted Peppers, Corn, and Tomatoes is a refreshing yet hearty dish that’s perfect for any occasion. Featuring smoky roasted red peppers, golden corn, juicy cherry tomatoes, crisp cucumber, and creamy avocado, this salad strikes a perfect balance of textures and tastes. Fresh cilantro and zesty lime dressing infused with cumin and smoked paprika elevate the dish with classic Mexican-inspired aromas. Ready in just 30 minutes, this salad is not only quick and easy to prepare but also a versatile recipe that can be served as a light lunch, a side dish at barbecues, or a striking addition to your dinner table. Plus, it’s naturally gluten-free and packed with wholesome ingredients, making it a nutritious crowd-pleaser!
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 1.5 cups Corn kernels (fresh or frozen)
- 1.5 cups Cherry tomatoes
- 1 whole English cucumber
- 0.5 whole Red onion
- 0.5 cups Cilantro
- 1 whole Avocado
- 2 whole Lime
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Smoked paprika
- 0.75 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Prepare the vegetables: Slice the red bell peppers in half, remove the seeds and stems, and place them cut-side-down on a baking sheet lined with parchment paper.
Spread the corn kernels evenly on the same baking sheet. Drizzle 1 tablespoon of olive oil over the vegetables and lightly season with 1/4 teaspoon of salt and a pinch of black pepper.
Roast the vegetables in the oven for 10-12 minutes or until the peppers are slightly charred and the corn is golden. Remove from the oven and let cool.
While the vegetables cool, quarter the cherry tomatoes, dice the cucumber into small cubes, and finely chop the red onion and cilantro.
Once the roasted peppers are cool enough to handle, peel off the skins and dice the flesh into small pieces.
In a large mixing bowl, combine the roasted peppers, roasted corn, cherry tomatoes, cucumber, red onion, and cilantro.
Make the dressing: In a small bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, ground cumin, smoked paprika, 1/2 teaspoon of salt, and black pepper.
Pour the dressing over the salad and gently toss until everything is well mixed.
Dice the avocado and gently fold it into the salad just before serving to prevent it from becoming mushy.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 44.7 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3351 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
