By: Chef Laura Bonicelli
This summer, up your salad game with this Roasted Poblano Salad with black beans, corn, queso fresco, and mango! The roasted jalapeño and garlic in the dressing finish it off with a nice kick and a little heat. Buy your ingredients at your favorite Farmers Market!
About Roasted Poblano, Black Bean, and Corn Salad with Mango
The first thing that strikes me about this Roasted Poblano Salad is the vibrant color of its ingredients. The second thing, at first bite, is the variety in texture of all of the ingredients. The third thing, and the reason you’ll make this salad again and again, is the mix of flavors: the fresh vegetables, bright cilantro, and sweet mango contrast the roasted and complex taste of the peppers, and the saltiness of the cheese. Plus, black beans are a great source of protein, and if you make this during sweet corn season, you can use fresh corn. Side Note, if you’re looking for another way to serve sweet corn, try my Mexican Sweet Corn recipe. You’ll love it!
putting it together
I begin the recipe with pan roasting the garlic and jalapeño, giving each a tinge of smokiness. The garlic loses its acrid base and becomes sweet. From there, lots of cilantro, a little cumin, and lime juice, and extra-virgin olive oil. Now you have an herb-driven dressing that will tie the salad ingredients together without overwhelming them.
I started roasting peppers over an open flame after a trip to Mexico. It’s so easy and much cheaper than buying them in a jar. Poblanos are one of my favorite peppers to roast. They are relatively low on the Scoville scale but still have enough heat to put them a notch above bell peppers. They add some interest to the salad’s overall flavor.
I usually toss the dressing into the Roasted Poblano Salad ingredients right before serving. The salad holds up well for a couple of days in the refrigerator after; it works perfectly for leftovers.
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Mexican Skillet Hash with Eggs
Step by Step Instructions
Roasted Poblano, Black Bean, Corn, and Mango Salad
Ingredients
=====Dressing=====
- 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
=====Salad=====
- 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
Instructions
=====Dressing=====
- 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.
- Remove the blackened skin; stem and seed the jalapeño. Peel the garlic.
- 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.
=====Salad=====
- 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.
- Add the remaining salad ingredients to the bowl with the chopped poblanos. Combine; toss with dressing and serve.
Nutrition
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