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Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.3521
Energy (kCal)1507.5292
Carbohydrates (g)296.9841
Total fats (g)9.6047
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 425-degrees. Line baking sheet with foil. Drizzle 1 tablespoon oil over peppers and corn, rubbing in to vegetables. Sprinkle with salt and pepper. Roast peppers about 20 minutes. Turn corn occasionally throughout cooking time. After roasting cut corn off cob and scrape skin off peppers. Dice peppers. | 2. To make dressing, mince garlic and combine with salt to make a paste. Whisk with ingredients (lime juice through cumin). Slowly add oil, season with salt and pepper to taste. | 3. To assemble salad, artfully arrange corn, peppers, tomatoes, jicama, avocado, and black beans in stripes or piles on medium to large platter. Sprinkle with cilantro. The salad dressing may be drizzled onto salad before serving or you may serve separately, allowing each guest to top their salad with the dressing individually. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange bell pepper 2 - - - -
    corn 2 249.4 54.23 9.482999999999999 3.915
    extra virgin olive oil 1 tablespoon - - - -
    kosher salt - - - -
    black pepper ground - - - -
    garlic clove 1 - - - -
    kosher salt - - - -
    lime juice 3 tablespoons 11.3438 3.8206 0.1906 0.0318
    orange juice 3 tablespoons 20.925 4.836 0.3255 0.09300000000000001
    shallot 2 teaspoons chopped 4.8 1.12 0.1667 0.0067
    honey 2 tablespoons - - - -
    cumin seed 3/4 teaspoon toasted ground 5.9063 0.6968 0.2805 0.3508
    extra virgin olive oil 1/4 cup - - - -
    black pepper ground - - - -
    tomato 2 cored seeded cut 83.72 18.564 4.368 0.728
    jicama 1 peeled cut 138.7 32.193000000000005 2.628 0.3285
    black bean 1 can 991.8141 181.3769 62.8246 4.1301
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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