Chipotle, Tomato, and Roasted Vegetable Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Serve this hearty roasted vegetable salad with tortilla chips or grilled chicken or as a side dish for your favorite Mexican recipes. Ingredients:
1 1/2 cups coarsely chopped onion |
1 1/3 cups coarsely chopped green bell pepper |
1 1/3 cups coarsely chopped yellow bell pepper |
cooking spray |
1 1/3 cups chopped seeded tomato |
1/4 cup minced fresh cilantro |
1 (7-ounce) can chipotle chiles in adobo sauce |
2 tablespoons cider vinegar |
2 teaspoons extra-virgin olive oil |
1/2 teaspoon salt |
Directions:
1. Preheat broiler.
2. To prepare salad, place first 3 ingredients on a large baking sheet coated with cooking spray. Lightly coat onion mixture with cooking spray; broil 8 minutes or until onion and bell peppers begin to blacken, stirring once. Place onion mixture in a bowl; cool. Add tomato and cilantro to onion mixture.
3. To prepare the dressing, remove 1 chile from can, and chop to measure 1 1/2 teaspoons. Reserve the remaining chiles and sauce for another use. Combine the chile, vinegar, oil, and salt, and stir with a whisk. Drizzle over onion mixture; toss gently to coat.
|
|