Jalepeño Mint Chopped Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
Mexican
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
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2 C Cherry Tomatoes, halved
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2 Sweet Red Bell Peppers, seeded and ribbed
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2 English Cucumbers, sliced or diced
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1 C Jicama
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2 C Frozen Yellow Corn, thawed
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Salt and Pepper to taste
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2 C Fresh Mint, rough chopped
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3 C Fresh Parsley, rough chopped
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3 C Fresh Cilantro, rough chopped
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¾ C White Vinegar
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6 Limes, juiced
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3 Jalapeños, seeded and rough chopped
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1 Shallot, rough chopped
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1 Tbsp Salt
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1 Tbsp Sugar
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¾ C Vegetable Oil or Avocado Oil
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Chef’s Knife
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Cutting Board
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Mixing Bowl
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Citrus Squeezer
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Blender
Jalapeño Mint Vinaigrette
Tools
Directions
Jalapeño Mint Vinaigrette (Prep)
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.
Chopped Salad
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.