Nothing spectacular but good and a way to incorporate a lot of fresh veggies as a side dish. For me the poblano didn't really come through, I might think about using two next time. Otherwise good and I'd probably make it again at some point although I wouldn't consider it a go to recipe.
Green Bean, Corn, and Roasted Poblano Chile Salad
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Amount per serving
- Calories: 78
- Calories from fat: 18%
- Fat: 1.6g
- Saturated fat: 0.2g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.4g
- Protein: 3.1g
- Carbohydrate: 15.8g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 106mg
- Calcium: 26mg
- 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)
- 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.
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