"The Bear" Salad
1 Bell Pepper Roasted*
2 Pablano Peppers Smoked**
3 Ears of Corn Smoked**
1 large zucchini grilled
2 to 3 tomatoes diced
1 Can Black Eye Peas drained and rinsed
1 Can Black Beans drained and rinsed
½ cup thin sliced green onion
Mojo Vinaigrette (recipe follows)
Directions: Heat grill on high, cut zucchini in half lengthwise. Toss with olive oil. Grill for 2 minutes on each side, remove and cool. Place raw bell pepper on grill. Blacken each side. Once complete, roll in plastic wrap and let sit for 15 mintues. Remove plastic and with a knife scrape off skin.
In a large bowl, remove corn from ears then: dice fine the pablano peppers and roasted red peppers (black skin removed with a knife), dice zucchini, add sliced green onions. Place in bowl with corn and stir. Pour ½ of Mojo vinaigrette and stir. Add more if vegetables are not fully coated. Let rest in fridge for 2 hours before serving.
Juice of 6 limes
5 cloves of garlic
½ jalapeno with seeds
2 tsp cumin
1 tsp salt
1 tsp pepper
½ cup cilantro, stems and leaves
2 TB olive oil
Directions: In a blender or food processor, add all ingredients. Pulse until blended.
*If you wish to not roast a bell pepper, purchase jarred roasted bell peppers
**If you do not have a smoker, add 2 tsp smoked paprika to mojo vinaigrette. Be sure to roast poblanos for 15 minutes in a 400 degree oven