Photo: Mexican Chopped Salad with Toasted Cumin Vinaigrette Recipe
Ingredients
- Cooking spray
- 2 ears fresh or frozen cob corn, thawed
- 4 reserved cooked chicken breast halves, diced
- 1 (15-ounce) can pinto beans, drained
- 1 cup Monterey Jack or pepper Jack cheese, shredded
- 1/2 cup Spanish olives, sliced
- 1/2 cup tomatoes, diced
- 1 Granny Smith apple, cored and diced
- 1/4 cup pickled jalapenos, sliced
- 2 tablespoons chopped fresh cilantro leaves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/4 cup cider vinegar
Directions
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
For the dressing:
Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.
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By dporrazz0623
Minneapolis, MN
on July 11, 2011
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I knew I didn't have any fresh cilantro when I started out, but then realized I didn't have any tomatoes either (this rarely happens at our house. I had frozen corn that I defrosted, patted all the moisture out and then tossed in a dry pan and browned slightly. I used black beans and used all the other ingredients just as directed. My husband grilled the chicken. WOW, was it ever delicious. My husband thought is was a little too vinegary so next time I will tone it down with a tiny bit of sugar. Great summer dish or anytime of year for that matter. Thank you, Robin.
By mrsdakotamos_57...
Lennox, SD
on June 11, 2011
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While I was preparing this salad, my husband made a few cracks about the corn being in on the griddle and also that it smelled like a cheap Mexican restaurant when I heated the oil and cumin. I was very relieved after taking the first bite and realized it was fabulous! I used black beans and also no jalapenos, but otherwise followed the recipe. He kept commenting on all the bursts of flavors and asked for seconds. Can't wait to serve it to company!
By skchord
New Mexico
on December 19, 2010
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This recipe was interesting! I used the leftover chicken from the other meal, subbed black beans for pinto, and did not include olives (just didn't seem like the right ingredient. The vinaigrette was really good but it wasn't enough so I made a double batch but that was a little too much. The apple added a very nice crunch and flavor, and the grilled corn made this salad. I think the salad would be better with a spicy ranch dressing...like a Baja type sauce. We'll try again, but without the vinegar based sauce.
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