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2 large firm-ripe tomatoes, cored, seeded, and cut into 1/4-inch dice (about 1-3/4 cup)
1 small jícama, peeled and cut into 1/4-inch dice (2 cups)
2 large firm-ripe avocados, peeled, pitted, and cut into 1/4-inch dice (about 2-1/2 cups)
1 15盎司。黑豆可以洗净和冲洗（或1-1/2杯本土煮的黑豆）
1/4 cup coarsely chopped fresh cilantro

准备

Position a rack in the center of the oven and heat the oven to 425ºF. Line a heavy-duty rimmed baking sheet with foil. Cut the peppers in half lengthwise and remove the stem, seed core, and ribs. Put the pepper halves on the baking sheet cut side down. Husk the corn and put the ears on the baking sheet. Drizzle the oil over the peppers and corn and rub it around to coat the pepper skins and corn kernels evenly. Sprinkle the corn with salt and pepper. Roast in the oven until the peppers are soft and slightly shriveled and browned and the corn kernels are lightly browned in a few spots, about 20 minutes (rotate the corn occasionally as it roasts).
完成蔬菜后，让它们休息直至足够冷却以应对。刮去胡椒皮，将肉切成1/2英寸的骰子。从玉米棒上切下玉米粒。您应该有大约1-1/2杯内核。

Mince and mash the garlic to a paste with 1/4 tsp. kosher salt. In a medium bowl, whisk the garlic paste with the lime and orange juices, shallot, honey, and toasted ground cumin. Slowly add the oil in a thin stream, whisking until well blended. Season to taste with black pepper and more salt and honey, if you like.

Artfully arrange the corn, tomatoes, peppers, jícama, avocado, and black beans in stripes or piles on a small platter or other wide, shallow serving dish. Sprinkle with the chopped cilantro. Serve the vinaigrette in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the vinaigrette. Or drizzle the vinaigrette over the salad platter just before serving.

提前提示

You can chop all the salad ingredients up to four hours ahead and store them, covered, in the fridge.

（13个评分） Read Reviews

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老鹰|2016年7月24日

好吃！！！我已经做了多年了！非常适合烧烤一面或散发出来！口味很棒，非常新鲜。
摩尔斯|2016年7月3日

This is one of my favorite recipes from Fine Cooking and always reliable and a hit. I give it a 10+.
用户134800|2016年6月21日

This is by far my favorite and most used recipe from Fine cooking ever. A few work arounds that I do to speed up making this: use jarred roasted peppers, estimate vinaigrette rather than measure and omit the shallots. If I am making a big batch for weekly lunches, I will use cherry tomatoes since they don't go bad as fast as cut up tomatoes, and hold off on adding avocado until the day of. Such a great summer salad!
用户-3104618|2015年7月7日

An excellent salad. We added Quoina that was cooked with taco seasonig package. Served the Quiona and added the salad to the top as a protein. Became a 'Taco Salad' that was very healthy.