Mexican Salad Recipe
August 2020
To make this salad, select quality, and really fresh ingredients. If possible, check out your local farmer’s market. It’s a great way to buy locally and support your local farmers.
- Step 1: First you want to start by roasting corn and bell peppers. Roasting brings out the natural sweetness of the vegetables and gives them a beautiful color.
For the bell peppers, set your oven to 425 F. Cut the bell peppers in half, clean out the seeds, and core. Rub with little olive oil and roast, cut side down, until soft and lightly brown, about 20 minutes.
- Step 2: In the meantime, on the stovetop, roast the corn in little olive oil over medium-high heat until charred and golden, about 4-8 minutes.
- Step 3: Next, prepare the Mexican salad dressing by whisking all of the ingredients in a bowl. Set aside.
- Step 4: Once the peppers have cooled enough to handle, scrape away the skin and cut into 1/2-inch dice.
- Step 5: Combine the roasted peppers, corn, and the remaining salad ingredients with the dressing. Taste for seasoning and chill for about 15-30 minutes before serving.
Mexican Salad Dressing
What’s amazing about this Mexican salad is that it doesn’t require much more as the ingredients are all so fresh and seasonal. So the dressing is very simple and ties everything together so well.
It consists of fresh lime juice, fresh orange juice, garlic, shallots, honey, and cilantro.