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.
Ingredients
=====Dressing=====
- 1 jalapeño chili -- minced
- 2 whole cloves garlic -- unpeeled
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- 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
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- 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
Calories: 310kcalCarbohydrates: 30gProtein: 12gFat: 17gSaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 511mgPotassium: 516mgFiber: 7gSugar: 8gVitamin A: 998IUVitamin C: 47mgCalcium: 195mgIron: 2mg
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