Marinated Tomato and Jicama Salad Cilantro Lime Dressing

This recipe is part of the One BIG Recipe: Fiesta Fusion Feast

Servings: 4

Ease of Preparation: Medium

Ingredients

• Marinated Tomatoes:

  • 2-3 ripe beefsteak tomatoes, roughly chopped
  • 1 clove garlic, grated
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) red wine vinegar
  • Salt
  • 1 tablespoon (15 ml) torn basil
  • 1 tablespoon (15 ml) torn oregano leaves

• Cilantro-Lime Dressing:

  • ½ cup (120 ml) chopped cilantro
  • ¼ cup (60 ml) honey
  • ¼ cup (60 ml) lime juice
  • ⅛ teaspoon (0.75 ml) cayenne pepper
  • Salt
  • 1 cup (240 ml) avocado oil

• Salad:

  • 2 ears of corn, shucked
  • Avocado oil, for grilling
  • 2 Serrano peppers, seeded and chopped
  • 1x 15-ounce (425 g) can of black beans, drained and rinsed
  • 1 large jicama, peeled and cut into matchsticks
  • 1 red onion, thinly sliced
  • 2 avocadoes, peeled and diced
  • Marinated Tomatoes
  • Cilantro-Lime Dressing

Method

• For the Marinated Tomatoes:

  • In a bowl, combine the tomatoes, garlic, olive oil, and vinegar. Toss gently by hand to combine. Season the tomatoes with salt. Toss the herbs in gently by hand and allow the tomatoes to marinate for 15-20 minutes. 

• For the Cilantro-Lime Dressing:

  • In a mason jar, combine the cilantro, honey, lime juice, and cayenne pepper. Season with salt, add the avocado oil, screw the lid onto the jar, and shake well to combine.

• For the Salad:

  • Preheat the grill to high. Rub the corn with avocado oil.
  • Grill the corn on all sides until blackened and blistered, 3-4 minutes per side.
  • Allow the corn to cool slightly, then slice the kernels off the cobs into a large mixing bowl.
  • Add the Serrano peppers, black beans, jicama, red onion, avocado, and Marinated Tomatoes to the corn. Toss gently to combine.
  • Shake the Cilantro-Lime Dressing to re-combine and drizzle over the salad. Toss gently again and serve immediately.