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  NEW MEXICO CHOPPED SALAD
 
  SERVINGS: 8
 

PREP TIME: 25 mins

COOK TIME: 15 mins

 

 

 
 
INGREDIENTS
 
Fresh Gourmet® Sweet Butter Cornbread Premium Croutons, or your favorite flavor
2 ears of corn (each about 7 inches long), husks and silks removed, rinsed
2 poblano (also called pasilla) chilies rinsed, stemmed and seeded
1 red bell pepper (1/2 lb) rinsed, stemmed and seeded
1 cucumber (3/4 lb) rinsed, peeled and seeded
1 cup chopped green onions (including tops)
1 cup diced (1/4 inch) jicama
1 can (about 15 oz) black beans, rinsed and drained
2 firm, ripe avocados (about 1 lb total)
1/2 cup lime juice
about 1 tsp hot chili flakes
salt
green desert dressing (recipe follows)



  DIRECTIONS
 
Cut corn kernels from cobs and discard cobs. Taste corn. If it`s tender, use raw. If it`s starchy, cook as directed in notes. Put in a large bowl.

Cut chilies, bell pepper and cucumber into 1/4-inch dice, add to bowl, along with green onions, jicama and beans.

Cut avocados in half, pit and peel them. Cut 3 halves into 1/4-inch dice, reserve remaining half for dressing. Add diced avocado, lime juice and 1 tsp chili remaining half for dressing. Add diced avocado, lime juice and 1 tsp chili flakes to bowl and mix gently. Add salt to taste.

Mound salad equally in wide, shallow bowls. Pile Fresh Gourmet® Sweet Butter Cornbread Premium Croutons alongside and spoon dressing over the top (or serve on the side). Sprinkle with more chili flakes to taste.

Green desert dressing:

In a blender or food processor, whirl 1 peeled avocado half (see New Mexico chopped salad, preceding), 3/4 cup sour cream, 1/4 cup reduced fat or regular mayonnaise, 1/2 cup coarsely chopped fresh cilantro, 1/2 cup coarsely chopped parsely, 1/4 cup chopped green onions (including tops) and 1 can (2 oz) flat anchovy fillets with oil until smooth. Makes about 1 3/4 cup.