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Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes & Avocado

3 faves
Nutrition per serving    (USDA % daily values)
CAL
308
FAT
64%
CHOL
0%
SOD
2%

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Ingredients for 8 servings

2 tsp. finely chopped shallot

1 Tbs. honey; more to taste

1/4 cup coarsely chopped fresh cilantro

Kosher salt and freshly ground black pepper

3 Tbs. fresh lime juice

2 large firm-ripe avocados, peeled, pitted, and cut into 1/4-inch dice (about 2-1/2 cups)

1 small jícama, peeled and cut into 1/4-inch dice (2 cups)

Freshly ground black pepper

1 Tbs. extra-virgin olive oil

3/4 tsp. cumin seeds, toasted and finely ground

3 Tbs. fresh orange juice

1 small clove garlic

2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1-3/4 cup)

2 large orange or red bell peppers

1 15-oz. can black beans, drained and rinsed (or 1-1/2 cups home-cooked black beans)

2 ears fresh corn

Kosher salt

1/4 cup extra-virgin olive oil

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