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Green Bean, Corn, and Roasted Poblano Chile Salad

Green Bean, Corn, and Roasted Poblano Chile Salad

Cooking Light MAY 2004

  • Yield: 6 servings (serving size: 1 cup)


  • 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.

Nutritional Information

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

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Green Bean, Corn, and Roasted Poblano Chile Salad recipe