Roasted Poblano, Black Bean, Corn, and Mango Salad
Charred poblanos mingle with sweet mango chunks and earthy black beans in this vibrant salad that tastes like summer in a bowl. The smoky heat from roasted chiles plays beautifully against cooling cilantro and bright lime, making it my go-to for backyard gatherings when I want something...
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.