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Chipotle, Tomato, and Roasted Vegetable Salad

Yield 12 servings (serving size: 1/3 cup)
Serve this hearty roasted vegetable salad with tortilla chips or grilled chicken or as a side dish for your favorite Mexican recipes.

Ingredients

  • Salad:
  • 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
  • Dressing:
  • 1 (7-ounce) can chipotle chiles in adobo sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt

Nutrition Information

  • calories 28
  • caloriesfromfat 37 %
  • fat 1.1 g
  • satfat 0.1 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 0.7 g
  • carbohydrate 4.5 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 106 mg
  • calcium 8 mg

How to Make It

  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.