Roasted Poblano, Black Bean, Corn, and Mango Salad
Up your salad game this summer with this Roasted Poblano, Black Bean, Corn, and Mango Salad! The roasted jalapeño and garlic in the dressing finish it off with a nice kick and a little heat.
By Chef Laura Bonicelli
Prep Time
40 min
Cook Time
—
Total Time
40 min
Servings
8 servings
Ingredients
Dressing
- 1 jalapeño chili -- minced
- 2 whole cloves garlic -- unpeeled
- 3/4 cuploosley packed cilantro leaves
- 1/4 cupfresh lime juice
- 1 tablespoonwhite wine vinegar
- 3/4 teaspoonground cumin
- 1 teaspoonKosher salt
- 1/3 cupextra-virgin olive oil
Salad
- 2 poblano peppers
- 2 cupsfrozen corn -- thawed
- 1 15- ouncecan black beans -- drained and rinsed
- 1 1/2 cupsquartered cherry or grape tomatoes
- 1 1/2 cupspeeled and cubed ripe mango
- 1/2 cupchopped green onions
- 1/3 cupdiced red onion
- 8 ouncesqueso fresco or queso blanco -- cubed
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Place the jalapeño and garlic in a small dry skillet. Roast over high heat, turning often, until soft and browned. This will take about for the garlic and for the jalapeño. Remove to a plate and cool.
- 3
Remove the blackened skin; stem and seed the jalapeño. Peel the garlic.
- 4
Place the jalapeño, garlic, cilantro, lime juice, vinegar, cumin, and salt in a blender and blend for . Slowly pour in the oil with the motor running. Set aside until ready to use.
- 5
- 6
Roast the poblanos over an open flame on your stove-top or under a broiler until completely black. Put in a bowl, cover the bowl with plastic wrap, and cool. Remove the blackened skin; stem and seed the poblanos. Chop and put in a large bowl.
- 7
Add the remaining salad ingredients to the bowl with the chopped poblanos. Combine; toss with dressing and serve.