Mexican

Roasted Poblano, Black Bean, Corn, and Mango Salad

Name: Roasted Poblano, Black Bean, Corn, and Mango Salad
Prep time: 40 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 jalapeño chili -- minced; 2 whole cloves garlic -- unpeeled; 3/4 cup loosley packed cilantro leaves; 1/4 cup fresh lime juice; 1 tablespoon white wine vinegar; 3/4 teaspoon ground cumin; 1 teaspoon Kosher salt; 1/3 cup extra-virgin olive oil; 2 poblano peppers; 2 cups frozen corn -- thawed; 1 15- ounce can black beans -- drained and rinsed; 1 1/2 cups quartered cherry or grape tomatoes; 1 1/2 cups peeled and cubed ripe mango; 1/2 cup chopped green onions; 1/3 cup diced red onion; 8 ounces queso fresco or queso blanco -- cubed

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

black beansjalapenopoblanoqueso

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

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 10 minutes for the garlic and 15 minutes 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 30 seconds. 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.

Nutrition (per serving)

310

Calories

12g

Protein

30g

Carbs

17g

Fat

Fiber

511mg

Sodium