Green Bean, Corn, and Roasted Poblano Chile Salad


Green Bean, Corn, and Roasted Poblano Chile Salad

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March 29, 2017

Green Bean, Corn, and Roasted Poblano Chile Salad


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


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.