MEXICAN CHOPPED SALAD WITH SPICED CITRUS VINAIGRETTE
Vinaigrette:
1 tsp Cumin Seeds
1 tsp Coriander Seeds
1/8 tsp Cayenne, optional
1 tsp Minced Fresh Garlic
1/4 cup Fresh Orange Juice, plus ½ tsp finely grated orange zest
1/4 cup Fresh Lime Juice, plus ½ tsp finely grated lime zest
1 Shallot, minced
1 1/2 Tbsp Agave Syrup or Honey If You Can’t Find Agave
1/3 cup Extra Virgin Olive Oil
Sea Salt & Freshly Ground Pepper
Salad:
2 cups Halved Grape Tomatoes
2 cups Peeled & Diced Jicama
1 can Black Beans, rinsed and drained
1 1/2 cups Peeled, seeded and chopped avocado
1 Each, thinly sliced red, yellow and orange bell peppers, roasted
2 cups Edamame, roasted*
2 cups Corn, fresh or frozen (thawed), roasted*
Garnishes:
1 cup Crumbled Queso Fresco
1/3 cup Chopped Fresh Cilantro
1/4 cup Chopped Scallions
*toss Edamame & Corn With Canola or Grapeseed Oil.
Spread Out On a Baking Sheet.
Roast, at 425 for 10-15 minutes.
Cr: http://www.betterrecipes.com/blogs/daily-dish/2012/04/12/mexican-chopped-salad-with-spiced-citrus-vinaigrette-mexican-recipe-contest-winner/
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