Green Bean, Corn, and Roasted Poblano Chile Salad

1 Review
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Yield
6 servings (serving size: 1 cup)
By Jean Kressy
May 2004
RECIPE BY Cooking Light

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
  • 1/3 cup Cumin-Lime Vinaigrette
  • 3 tablespoons thinly sliced green onions
  • 2 tablespoons finely chopped fresh cilantro
  • Freshly ground black pepper (optional)

Nutritional Information

  • Calories 78
  • Caloriesfromfat 18%
  • Fat 1.6g
  • Satfat 0.2g
  • Monofat 0.7g
  • Polyfat 0.4g
  • Protein 3.1g
  • Carbohydrate 15.8g
  • Fiber 3.4g
  • Cholesterol 0.0mg
  • Iron 1.1mg
  • Sodium 106mg
  • Calcium 26mg

How to Make It

Step 1

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.

Step 2

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

Step 3

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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Ratings & Reviews

JJ1916ohio's Review

JJ1916ohio
October 06, 2009
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.