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Green Bean, Corn, and Roasted Poblano Chile Salad

Yield 6 servings (serving size: 1 cup)

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)

Nutrition Information

  • calories 78
  • caloriesfromfat 18 %
  • fat 1.6 g
  • satfat 0.2 g
  • monofat 0.7 g
  • polyfat 0.4 g
  • protein 3.1 g
  • carbohydrate 15.8 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 1.1 mg
  • sodium 106 mg
  • calcium 26 mg

How to Make It

  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.