- Total Time
poblano chile1 medium
chopped romaine lettuce4 cup(s), lightly packed
uncooked jicama2 cup(s), (about 1/2 pound), matchstick-cut
fresh cherry tomato(es)16 medium, halved
black bean and corn salsa½ cup(s)
- Preheat broiler. Line small heavy rimmed baking sheet with foil.
- Place poblano on prepared baking sheet and broil 5 inches from heat, turning occasionally, until charred, about 5 minutes. Transfer chile to small zip-close plastic bag; seal and let steam about 10 minutes.
- When cool enough to handle, removed charred peel and seeds from chile and discard. Coarsely chop chile and combine with romaine, jicama, tomatoes, and salsa in salad bowl. Toss until mixed well.
- Per serving: about 1 cup