Chopped Salad of Corn, Tomatoes, Peppers, Jicama, Avocado, and Black Beans with Smoked Peanuts
2 1/2 cups of corn kernels
2 each of tomatoes, diced
1 cup of roasted red peppers, cut into 1/2 inch squares
2 1/2 cups of jicama, cut into 1/2 inch pieces
2 each of avocados, cut into 1/2 inch pieces
2 cups of black beans
1 cup of smoked peanuts, see recipe
1/2 cup of peanut oil
1/4 cup of red wine vinegar
1/3 cup of lightly salted peanuts, coarsely chopped
1/4 cup of toasted cumin seeds
salt and pepper, to taste
clintro sprigs for garnish
Smoked Peanuts Ingredients
2 cups of peanuts, in shell
2 cups of wood chips, for smoking
salt and ground black pepper, to taste
- 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
- 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.
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute
Estimated Nutritional Information