Ingredients
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4 ears of corn off the cob (about 2 servings)
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½ red bell pepper, diced
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¼ yellow onion, diced
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1 jalapeño chile, seeded and minced (optional)
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1 avocado, cubed
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Salt and pepper to taste
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1 tbsp olive oil (for roasting the vegetables)
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Optional garnishes: shredded lettuce, fresh coriander leaves, sour cream, grated cheese, or Cotija cheese
Directions
Subtitle: A Flavorful, Gluten-free, High-fiber, and Kid-friendly Dish Inspired by Traditional Mexican Cuisine
Ingredients:
* 4 ears of corn off the cob (about 2 servings)
* ½ red bell pepper, diced
* ¼ yellow onion, diced
* 1 jalapeño chile, seeded and minced (optional)
* 1 avocado, cubed
* ⅓ cup canned black beans, rinsed and drained
* ⅛ lime juice
* Salt and pepper to taste
* 1 tbsp olive oil (for roasting the vegetables)
* Optional garnishes: shredded lettuce, fresh coriander leaves, sour cream, grated cheese, or Cotija cheese
Instructions:
Direction 1: Prepare the vegetable mixture
1. Preheat your oven to 400°F (200°C).
2. Toss together the red bell pepper, yellow onion, and jalapeño chile (if using) in a bowl.
3. Spread them out evenly on a baking sheet lined with parchment paper or a silicone mat.
4. Roast for about 15 minutes, stirring occasionally until they are softened and lightly browned.
Direction 2: Make the dressing
5. While the vegetables are roasting, whisk together the lime juice, salt, and pepper in a small bowl.
6. Slowly drizzle in the olive oil, whisking constantly until emulsified.
Direction 3: Assemble the dish
7. Remove the roasted vegetables from the oven and let cool for a few minutes.
8. Place the cooked corn kernels, black beans, roasted vegetables, and cubed avocado in a large bowl.
9. Pour the prepared dressing over the top and toss everything well to combine.
Serve immediately, garnished with any or all of the optional toppings mentioned above.
Difficulty Level: Easy
Servings: This recipe makes approximately 2 hearty servings as a main course. You can easily double or triple the quantities if you’re serving more people.
Note: If you prefer not to use the whole amount of ingredients at once, you can store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. The dressing will keep in the same airtight container for about a week.
Steps
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1
Done
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Preheat your oven to 400°F (200°C). |
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2
Done
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Toss together the red bell pepper, yellow onion, and jalapeño chile (if using) in a bowl. |
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3
Done
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Spread them out evenly on a baking sheet lined with parchment paper or a silicone mat. |
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4
Done
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Roast for about 15 minutes, stirring occasionally until they are softened and lightly browned. |
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5
Done
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While the vegetables are roasting, whisk together the lime juice, salt, and pepper in a small bowl. |
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6
Done
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Slowly drizzle in the olive oil, whisking constantly until emulsified. |
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7
Done
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Remove the roasted vegetables from the oven and let cool for a few minutes. |
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8
Done
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Place the cooked corn kernels, black beans, roasted vegetables, and cubed avocado in a large bowl. |
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9
Done
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Pour the prepared dressing over the top and toss everything well to combine. |
