I made this for a large group pot-luck dinner and it was a tremendous hit. Doubled the recipe and didn't have time to make the dressing, so I used a chipotle ranch from the grocery store. It worked great but I can't wait to try out the homemade dressing. The jicama adds a great crunch so even though it's a bit of work, definitely wouldn't recommend skipping it. I'll make this one again!
New Mexico Chopped Salad
More From Sunset
Amount per serving
- Calories: 417
- Calories from fat: 39%
- Protein: 9.9g
- Fat: 18g
- Saturated fat: 3.3g
- Carbohydrate: 59g
- Fiber: 6.7g
- Sodium: 651mg
- Cholesterol: 34mg
- 2 ears corn (each about 7 in. long), husks and silks removed, rinsed
- 2 poblano (also called pasilla) chilies (1/2 lb. total), 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 in.) 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 teaspoon hot chili flakes
- Green desert dressing (recipe follows)
- Cornbread croutons (recipe follows)
- 1. Cut corn kernels from cobs; discard cobs. Taste corn. If it's tender, use raw; if it's starchy, cook as directed in notes. Put in a large bowl.
- 2. Cut chilies, bell pepper, and cucumber into 1/4-inch dice; add to bowl, along with green onions, jicama, and beans.
- 3. 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 teaspoon chili flakes to bowl and mix gently. Add salt to taste.
- 4. Mound salad equally in wide, shallow bowls. Pile 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 parsley, 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.
- Cornbread croutons: Prepare 1 box (about 13 oz.) cornbread mix as directed, or use your favorite cornbread recipe; bake in an 8-inch square pan. Let cool about 10 minutes, then invert onto a rack to cool. Cut into 1-inch cubes. Spread 3 tablespoons olive or salad oil in a rimmed 10- by 15-inch pan. Add cornbread and turn to coat lightly with oil. Bake in a 375° regular or convection oven, turning occasionally, until evenly browned, 15 to 20 minutes. Let cool at least 10 minutes. Use warm or cool.
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