Green Bean, Corn, and Roasted Poblano Chile Salad

recipe

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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
3 tablespoons thinly sliced green onions
2 tablespoons finely chopped fresh cilantro
Freshly ground black pepper (optional)

Preparation

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.

Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

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.

Note:

Jean Kressy,

May 2004
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