2 large orange or red bell peppers
2 ears fresh corn
1 Tbsp. olive oil
Kosher salt and ground black pepper
1 head romaine, washed and shredded
2 (1 3/4 cups) large firm-ripe tomatoes, cored, cut into 1/4-inch dice
1 (2 cups) small jicama, peeled, cut into 1/4-inch dice
1 medium firm and ripe avocado, peeled, pitted, cut into 1/4-inch dice
1 (15 oz.) can black beans, rinsed, drained
2 chicken breast halves, grilled or poached, thinly sliced
1/4 cup fresh cilantro, coarsely chopped
1 tsp. chopped garlic
3 Tbsp. fresh lime juice
3 Tbsp. fresh orange juice
2 tsp. shallot, finely chopped
1 Tbsp. honey
3/4 tsp. cumin seeds, toasted, finely ground
1 Tbsp. olive oil
Sea salt and black pepper, to taste
1. Preheat oven to 425 degrees F. Cut bell peppers in half lengthwise and remove stem, seeds and ribs. Place on a foil-lined baking sheet, cut side down.
2. Husk the corn and place ears on the baking sheet. Brush peppers and corn with olive oil, and sprinkle with salt and pepper. Roast in oven for about 20 minutes until peppers are soft, slightly shriveled and browned and the corn kernels are lightly browned in spots.
3. When vegetables are cool enough to handle, remove pepper skins and cut into 1/2- inch dice. Cut corn kernels from cob.
4. To make the dressing, whisk together all dressing ingredients in a medium bowl.
5. To assemble the salad, arrange the peppers, corn, tomatoes, jicama, avocados and black beans in rows on top of lettuce on platter. Sprinkle with chopped cilantro.
Serve the vinaigrette on the side or drizzle over salad just before serving. Serves: 4
Calories per serving: 400
Calorie equivalent: 3 oz. protein, 1 carbohydrate, 2 vegetables, 2 fats
Recipe courtesy of California Health & Longevity Institute