Roasted Poblano Salad

Recipe from

Coastal Living


1 medium white onion, cut into 1/2-inch slices
1 tablespoon olive oil
2 poblano chile peppers
1 red bell pepper
1 teaspoon olive oil
1 tablespoon chopped fresh cilantro
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground cumin
1/8 teaspoon ground cumin


Brush onion slices with 1 tablespoon olive oil. Grill, without grill lid, over high heat (400° to 500°) 6 to 8 minutes or until tender. Cut each slice in half; set aside.

Grill poblano chile peppers and red bell pepper, without grill lid, over high heat (400° to 500°) 6 to 10 minutes or until skins are blistered and blackened.

Place peppers in a heavy-duty zip-top bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch strips.

Combine onion, peppers, 1 teaspoon oil, and remaining ingredients; toss gently.