Green Bean, Corn, and Roasted Poblano Chile Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 poblano chile |
2 cups (1-inch) diagonally sliced green beans (about 1/2 pound) |
2 cups fresh corn kernels (about 2 ears) |
2 cups chopped spinach |
1 cup cherry tomatoes, halved |
1/3 cup cumin-lime vinaigrette |
3 tablespoons thinly sliced green onions |
2 tablespoons finely chopped fresh cilantro |
freshly ground black pepper (optional) |
Directions:
1. Place chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes; chop.
2. Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
3. Combine chopped chile, beans, corn, chopped spinach, tomatoes, Cumin-Lime Vinaigrette, green onions, and fresh cilantro, tossing gently to coat. Sprinkle with black pepper, if desired.
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