Jalepeño Mint Chopped Salad
Mexican
Salad
A celebration of freshness, blending crunchy cherry tomatoes, crisp red bell peppers, cool cucumber, and the uniquely refreshing jicama. Tossed together in a tantalizing Jalapeño Mint Vinaigrette, where the heat of jalapeño peppers meets the cool essence of fresh mint, creating a dressing that’s both invigorating and harmonious.
Ingredients
2 C Cherry Tomatoes, halved
2 Sweet Red Bell Peppers, seeded and ribbed
2 English Cucumbers, sliced or diced
1 C Jicama
2 C Frozen Yellow Corn, thawed
Salt and Pepper to taste
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2 C Fresh Mint, rough chopped
3 C Fresh Parsley, rough chopped
3 C Fresh Cilantro, rough chopped
¾ C White Vinegar
6 Limes, juiced
3 Jalapeños, seeded and rough chopped
1 Shallot, rough chopped
1 Tbsp Salt
1 Tbsp Sugar
¾ C Vegetable Oil or Avocado Oil
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Chef’s Knife
Cutting Board
Mixing Bowl
Citrus Squeezer
Blender
Directions
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Combine the mint, parsley, cilantro, vinegar, lime juice, jalapeño, shallot, salt, and sugar in a blender, and puree.
When the mixture reaches a fine consistency, turn the blender to low and slowly drizzle in the oil, until the mixture is emulsified.
Refrigerate until ready to serve.
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Slice the cherry tomatoes. Dice the red bell peppers, cucumbers, and jicama.
Combine diced ingredients with cherry tomatoes and corn in a large bowl.
Toss chopped salad with vinaigrette until even coated, added more if needed.
Set aside and keep at room temperature until ready to use.