Green Bean, Corn, and Roasted Poblano Chile Salad
Green Bean, Corn, and Roasted Poblano Chile Salad
Bean, Cilantro, Corn, Green Onion, Hot Pepper, Poblano, Recipe, Salads
March 29, 2017
Green Bean, Corn, and Roasted Poblano Chile Salad
Ingredients
1 poblano chile (or Numex pepper)
2 cups (1-inch) diagonally sliced green beans (about 1/2 pound)
2 cups fresh corn kernels (about 2 ears)
2 cups chopped spinach
1 cup cherry tomatoes, halved, or heirlooms diced
1/3 cup Cumin-Lime Vinaigrette (see recipe below)
3 tablespoons thinly sliced green onions
2 tablespoons finely chopped fresh cilantro
Freshly ground black pepper (optional)
1 cup vegetable broth
2 teaspoons cornstarch
3 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Directions
1Place chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes; chop.
2 Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
3 Combine chopped chile, beans, corn, chopped spinach, tomatoes, Cumin-Lime Vinaigrette, green onions, and fresh cilantro, tossing gently to coat. Sprinkle with black pepper, if desired.
4 Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.
