Ensalada De Cosecha Recipe
Farmer’s salad with fresh mixed greens, black beans, poblano pepper, corn, avocado, tomato, onion & queso fresco. Topped with tortilla strips & served with citrus-jalapeño dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Citrus-Jalapeño Dressing Ingredients
Method
Salad Preparation
- 1
Prepare the salad base
In a large bowl, combine the mixed greens, black beans, corn, diced avocado, diced tomato, and sliced red onion. Toss gently to combine.
- 2
Prepare the poblano pepper
Roast the poblano pepper over an open flame or under a broiler until the skin is charred. Place it in a plastic bag to steam for about 10 minutes, then peel off the skin, remove the seeds, and dice the pepper. Add it to the salad mixture.
- 3
Add cheese and tortilla strips
Crumble the queso fresco over the salad and top with tortilla strips. Toss the salad gently again to mix.
Dressing Preparation
- 4
Mix the dressing
In a small bowl or jar, combine lime juice, orange juice, minced jalapeño, olive oil, and honey. Whisk or shake well until the dressing is emulsified. Taste and season with salt and black pepper as needed.
Serving
- 5
Serve the salad
Drizzle the citrus-jalapeño dressing over the prepared salad just before serving. Toss lightly to coat the ingredients with the dressing.
