13 In Food


Made this delicious chopped salad today from Clean Eating Magazine.    It was so good, and good for you too.  Low calorie, lots of fiber, protein, and vitamin C.  Recipe to follow.

CHARRED CORN CHOPPED SALAD w/chipotle cream dressing


2 cups fresh corn (roughly, 4 ears)

1 medium poblano pepper, seeded, and cut into 1/4 inch pieces

1 large sweet potato, peeled and cut 1/2 inch cubes

1 tbsp olive oil

1/2 pound ground turkey breast

1 tsp ground cumin

1 15 ounce can low sodium black beans

1/2 cup low fat sour cream

1/2 cup low fat buttermilk

1/2 tsp chipotle chili powder

1 bunch green onions, thinly sliced, white and green parts seperated

4 romaine hearts, halved and chopped into 1/4 inch slices

1/2 cup low fat cheddar (this can be omitted, the salad is so flavorful, it really only adds calories)


One:  Preheat oven to 450 degrees F.  In a medium bowl, toss corn, poblano and sweet potato with olive oil.  Spread mixture onto a large rimmed baking sheet and roast for 30 minutes, tossing with a spatula every 10 minutes, until corn and poblano begin to char and potato softens.

Two:  Meanwhile, heat a large skillet on high.  Add turkey and cook for 10 minutes, stirring often, until browned.  Add 1/4 cup of water to pan and scrape browned bits from the bottom.  Add cumin and beans and stir to combine.  Cover, reduce heat to low and keep warm until ready to serve.

Three:  Prepare dressing.  In a small bowl, whisk sour cream, buttermilk, chile powder and white parts of the onions.  Cover with plastic wrap and refrigerate  until ready to serve.

Four:  Remove vegetables from oven and let cool slightly.  Divide romaine among 4 serving plates and top each with turkey mixture and vegetables, dividing evenly.  Sprinkle with remaining green parts of onion and cheese and top with dressing dividing evenly.






  • Madeleine
    August 19, 2011 at 8:24 pm

    It’s realy art to photograph a salad is such beautiful way 🙂
    I think I will try it in a vegetarian version soon 🙂

  • Atlantis Home
    August 19, 2011 at 8:32 pm

    Madeleine: You could easily make a vegetarian version of this by just omitting the turkey. I would go ahead and toss the black beans in a sauce pan with the cumin, and do everything else as directed. It would be just as good!

  • Arica
    August 19, 2011 at 10:29 pm

    Ah this looks really delicious. Would be good with cherry tomatoes added too.

  • jane
    August 19, 2011 at 11:44 pm

    I’m gonna try it this weekend! Thanks for sharing.

  • jessica
    August 20, 2011 at 2:17 am

    yummy!! i will have to try it this wkend for my boyfriend!!


  • dragon fruit
    August 20, 2011 at 3:41 am

    mmm mm this looks and sounds delicious! a great way to spice up an ordinary salad day.


  • Indrani
    August 20, 2011 at 5:27 am

    I’m trying this! Looks amazing! May have to post this to my page!

  • Katarzyna
    August 20, 2011 at 10:58 am

    looks amazing. need to try it! xx


  • Leonie
    August 20, 2011 at 8:22 pm

    We’ve been eating corn a lot lately. Will try out this recipe, it will be a nice and healthy change 🙂

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  • Shanny
    August 20, 2011 at 10:17 pm

    mmmm looks amazing, low calories, high fiber..I’m there!

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  • kathi
    August 22, 2011 at 3:04 pm

    Good salad recipe…….I’m going to try it tonight.

  • Neonil kitmour
    August 22, 2011 at 4:08 pm

    Charred corn chopped salad is really a delicious food item which have awesome tasty flavors which can make any food items also tasty if it will be use with that food items. Thanks dude 🙂

  • Krista
    August 23, 2011 at 6:53 pm

    I made this last night and it’s SO good. I skipped the cheese, added cherry tomatoes and swapped the romaine for spinach. And now I’m hungry from typing that.