Southwestern Summer Salad with Citrus-Honey Vinaigrette

A close-up view of a person pouring a citrus-honey vinaigrette from a small jar over the top of a Southwestern summer salad consisting of piles of corn, tomatoes, avocado, roasted peppers, jicama, and black beans.

Southwestern Summer Salad with Citrus-Honey Vinaigrette

Course: Salad

Cuisine: American / Southern U.S

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings:

Calories: 228kcal

Author: Kris Longwell

This vibrant Southwestern Summer Salad features smoky charred corn, fire-roasted peppers, and crunchy jicama tossed in a zesty citrus-honey vinaigrette. It’s a fresh, flavor-packed showstopper that’s perfect for any summer cookout!

Print Recipe

Equipment

Gas, charcoal, or electric grill See NOTES
jar with tight-fitting lid

Ingredients

For the Salad Components

2 ears corn fresh, shucked
olive oil
salt and pepper
2 bell peppers red, yellow, or orange (or combo of them)
1 cup jicama diced into bite-sized pieces
1 cup tomatoes chopped
1 15 oz can black beans drained and rinsed

For the Vinaigrette

2 cloves garlic minced
½ jalapeño seeded and finely chopped (optional)
2 tablespoon shallot finely chopped
2 tablespoon lime juice fresh
1 tablespoon honey
½ teaspoon ground cumin
¾ teaspoon Kosher salt
½ teaspoon black pepper
¼ cup extra-virgin olive oil

For Finishing the Salad

2 small avocado roughly chopped
¼ cup cilantro fresh, chopped

Instructions

Brush the corn with oil and then sprinkle salt and pepper all over them. Add the corn and bell peppers over direct heat on your grill (see NOTES if you don't have a grill). Turn them occasionally, and grill them until lightly charred all over. Remove them from the grill. Place the bell peppers in a large bowl and cover with plastic wrap for 15 minutes. Invert a small bowl in a large bowl and place one of the ears of corn on the inverted bowl. Use a large knife to carefully cut the kernels from cob. Repeat with the other ear of corn. Remove the bell peppers and use your fingers to peel off the skin (it's okay if you don't get all of the skin). Remove the stems, pods, and seeds. Cut the peppers into bite-sized pieces. Set both the corn and the peppers aside.
2 ears corn, olive oil, salt and pepper, 2 bell peppers
On a large platter, or individual shallow bowls, arrange all of the salad components (except the avocado) in piles around the dish. Leave a place for the cut avocado.
1 cup jicama, 1 cup tomatoes, 1 15 oz can black beans
In a glass jar (with a lid), combine the garlic, jalapeño (if using), shallot, lime juice, honey, cumin, salt, pepper, and olive oil. Secure the lid and shake vigorously until the dressing is fully emulsified. Taste and adjust seasonings, if needed.
2 cloves garlic, ½ jalapeño, 2 tablespoon shallot, 2 tablespoon lime juice, 1 tablespoon honey, ½ teaspoon ground cumin, ¾ teaspoon Kosher salt, ½ teaspoon black pepper, ¼ cup extra-virgin olive oil
Peel and cut the avocado into bite-sized pieces. Place in the opening on the platter. Top the salad with the chopped cilantro.
2 small avocado, ¼ cup cilantro
Drizzle the vinaigrette over the top of the salad (don't overdress!).
Serve at once with extra vinaigrette on the side. Toss the salad, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

No Grill? No Problem! You can still get that smoky flavor indoors. For the corn, char the kernels in a hot cast-iron skillet with a splash of oil until browned. For the bell peppers, place them under the oven broiler, turning frequently until the skin is blackened and blistered.
Make Ahead: To save time, you can grill the corn and roast the peppers up to 24 hours in advance. Store them in the fridge, but bring them to room temperature before assembling the salad for the best flavor.
The Jicama Crunch: Be sure to peel the jicama thoroughly to remove the tough, papery skin. This root vegetable provides a signature "snap" that balances the creamy avocado and soft beans perfectly.
Keep it Fresh: For the most vibrant presentation, wait to dice the avocado and drizzle the vinaigrette until right before you are ready to serve. This keeps the colors bright and the textures crisp!

Nutrition