I love beans, rice, and calabacitas as much as the next person, but sometimes you want something lighter. This is perfect.
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Units: US | Metric
- 2 lbs ripe tomatoes (4 medium to large)
- 2 cups frozen corn kernels
- 1/2 medium red onion (use the whole onion if flavor is very mild)
- 2 cucumbers, peeled and halved lengthwise
- salt & freshly ground black pepper
- 1 lime, juice of
- 1 garlic clove, minced
- 2 -4 jalapeno peppers, seeded and minced
- 1 teaspoon pureed chipotle chile
- 2 tablespoons finely chopped cilantro
- 2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)
- 1Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
- 2To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
- 3Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
- 4** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!
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Nutritional Facts for Mexican-Style Vegetable Salad
Serving Size: 1 (383 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 152.6
- Calories from Fat 11
- Total Fat 1.3 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 18.8 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 5.7 g
- Sugars 9.5 g
- Protein 5.8 g