NEW MEXICO CHOPPED SALAD  
 
  SERVINGS: 8  

PREP TIME: 25 mins

COOK TIME: 15 mins

 

 

 
 
INGREDIENTS
 
Fresh GourmetŪ 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 GourmetŪ 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.