
Chopped Salad of Corn, Tomatoes, Peppers, Jicama, Avocado, and Black Beans with Smoked Peanuts
Serves 8
2 1/2 | cups corn kernels |
2 | diced tomatoes |
1 | cup roasted red peppers cut into ½ inch squares |
2 1/2 |
cups jicama cut into ½ inch pieces |
2 | avocados cut into ½ inch pieces |
2 | cups black beans |
1 |
cup smoked peanuts (recipe below) |
1/2 | cup peanut oil |
1/4 | cup red wine vinegar |
1/3 | lightly salted peanuts, coarsely chopped |
1/4 | ¼ cup toasted cumin seeds |
salt and pepper to taste | |
cilantro sprigs for garnish |
Salad Directions:
- Arrange the corn, tomatoes, peppers, jicama, avocado, black beans and smoked peanuts in a flat shallow bowl or plate.
- In a food processor or blender puree peanut oil, red wine vinegar and toasted cumin seeds.
- Drizzle the vinaigrette over and garnish with cilantro sprigs
Smoked Peanuts Ingredients
2 | cups peanuts, in shell |
2 | cups wood chips, for smoking |
salt and ground black pepper to taste |
Smoked Peanuts Directions:
- Soak the wood chips for 30 minutes in water.
- Place the wood chips in a pile in a foil-lined pan directly on the burner over high flame and heat until smoking.
- Place peanuts in a perforated pan or wire rack over the smoke and cover the pan tightly with foil. Turn the heat to medium low and smoke the peanuts for 20 minutes.
- Remove from the heat, shell the peanuts, and toss with salt and pepper
Nutrition per serving
Calories: 440, Fat: 30g, Trans: 0g, Cholesterol: 0mg, Sodium 90mg, Carbs: 35g, Fiber: 12g, Protein 12g
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute