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
Yield: 6 servings (serving size: 1 cup)
More From Cooking Light
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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Salads