Chopped Salad of Corn, Tomatoes, Peppers, Jicama, Avocado, and Black Beans with Smoked Peanuts

Aug 24, 2010Lunch, Recipes

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
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:

  1. Arrange the corn, tomatoes, peppers, jicama, avocado, black beans and smoked peanuts in a flat shallow bowl or plate.
  2. In a food processor or blender puree peanut oil, red wine vinegar and toasted cumin seeds.
  3. 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:

  1. Soak the wood chips for 30 minutes in water.
  2. Place the wood chips in a pile in a foil-lined pan directly on the burner over high flame and heat until smoking.
  3. 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.
  4. 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