Southwest Chopped Salad (healthy!)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 cups frozen corn kernels
• 1 red bell pepper, diced
• 1 cup diced jicama (i left this out)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons fresh lime juice
• 1 tablespoon mirin
• 2 teaspoons olive oil
• 1 chipotle chile in adobo, chopped (about 2 tsp)
• 2 tablespoons chopped cilantro, plus more for garnish
• 1/4 teaspoon ground cumin
• sea salt

Recipe

• 1 if using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water.
• 2 slice the kernels from the cobs.
• 3 (if using frozen corn, thaw it under cool running water.) in a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
• 4 in a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
• 5 pour over the vegetables and toss to mix.
• 6 chill for at least 30 minutes to allow flavors to blend.
• 7 garnish with a few cilantro leaves before serving.