Chipotle, Tomato, and Roasted Vegetable Salad

Serve this hearty roasted vegetable salad with tortilla chips or grilled chicken or as a side dish for your favorite Mexican recipes.

Yield: 12 servings (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Calories from fat: 37%
  • Fat: 1.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 4.5g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 106mg
  • Calcium: 8mg


  • 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


  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.
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