Mexican-Style Vegetable Salad

• 2 lbs ripe tomatoes (4 medium to large)
• 2 cups frozen corn kernels
• 1/2 medium red onion (use the whole onion if flavor is very mild)
• 2 cucumbers, peeled and halved lengthwise
• salt & freshly ground black pepper
• 1 lime, juice of
• 1 garlic clove, minced
• 2 -4 jalapeno peppers, seeded and minced
• 1 teaspoon pureed chipotle chile
• 2 tablespoons finely chopped cilantro
• 2 roasted red peppers, peeled and cut into 1/8-inch-wide strips (for garnish) (optional)

1. Cut the tomatoes vertically into 8 to 12 wedges each, depending on their size (or simply chop). Thaw the frozen corn in a colander. Slice the onion as thinly as possible. Seed the cucumbers and slice into 1/8-inch-thick slices.
2. To make the dressing, crush the garlic into a paste on a cutting board with the side of a chef's knife, or use a mortar and pestle. Combine the garlic, minced chiles, chipotle puree, and cilantro with the lime juice.
3. Place all the vegetables in a large bowl. Just before serving, drizzle the dressing over the top and stir gently to mix. Top with roasted pepper strips.
4. ** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!

tomatoes, corn, red onion, cucumbers, salt, lime, garlic, chile, cilantro, red peppers

Taken from www.food.com/recipe/mexican-style-vegetable-salad-190729 (may not work)