Mexican-style Vegetable Salad

Total Time: 12 mins Preparation Time: 12 mins

Ingredients

• Servings: 4
• 2 lbs ripe tomatoes (4 medium to large)
• 2 cups frozen corn kernels
• 1/2 medium red onion (use the whole onion if flavor is very mild)
• 2 cucumbers, peeled and halved lengthwise
• salt & freshly ground black pepper
• 1 lime, juice of
• 1 garlic clove, minced
• 2 -4 jalapeno peppers, seeded and minced
• 1 teaspoon pureed chipotle chile
• 2 tablespoons finely chopped cilantro
• 2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

Recipe

• 1 cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). thaw the frozen corn in a colander. slice the onion as thinly as possible. seed the cucumbers and slice into 1/8-inch-thick slices.
• 2 to make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
• 3 place all the vegetables in a large bowl. just before serving, drizzle the dressing over the top and stir gently to mix. top with roasted pepper strips.
• 4 ** look for chipotle chilies canned in adobo sauce. puree the whole can and store in a jar in the refrigerator. they keep quite a while and are perfect for jazzing up all manner of foods. use sparingly, though -- it's hot!