Summer Chopped Salad

Summer Chopped Salad
Dandy Summer Recipe Contest Finalist


2 red peppers
2 ears of fresh Dandy corn
1 jicama, diced into 1/4″ pieces
2 avocados, diced into 1/4″ pieces
1 can black beans, drained and rinsed
Dandy Cilantro, coarsely chopped
Olive oil
May also add fresh tomatoes, peas, radishes or other seasonal produce

Vinaigrette Ingredients:
1 clove garlic
Coarse Salt
3 Tbsp. Lime juice
3 Tbsp. Dandy clementine juice – freshly squeezed
2 tsp. finely chopped shallots
1 Tbsp. honey
¾ tsp. ground cumin
¼ cup olive oil


Heat oven to 425 degrees. Cut the red peppers in half, remove the stems and seeds, brush with a bit of olive oil, and put on a baking sheet, cut side down. Husk the corn, drizzle with olive oil and put it on the same sheet, then put in the oven to roast, turning the corn occasionally, until the peppers are a bit shriveled and the corn is lightly browned. Allow to cool, then remove the skin of the peppers and slice. Remove the corn kernels from the cob.
Arrange the produce and the black beans in groupings on the plate, then sprinkle with the chopped cilantro.

Dressing Directions:
Mash the garlic to a paste with the coarse salt. Whisk the garlic paste with the lime and clementine juices, the shallot, honey and cumin. Slowly add the olive oil, whisking until blended. Add salt and pepper to taste
Drizzle the vinaigrette dressing over the platter just prior to serving.

Recipe provided by Cooking Guru: Helen Watkinson

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