Chopped Salad of Corn, Tomatoes, Peppers, Jicama, Avocado, and Black Beans with Smoked Peanuts
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute
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 Information:
Calories: 440, Fat: 30g, Trans: 0g, Cholesterol: 0mg, Sodium 90mg, Carbs: 35g, Fiber: 12g, Protein 12g