South-of-the-border salad

0
Points®
Total Time
20 min
Prep
5 min
Cook
5 min
Serves
6
Difficulty
Easy
You cannot beat a five-ingredient recipe, ready in just 20 minutes! Have it tonight or any day of the week, this tex-mex salad is so easy to prepare and chockfull of flavor. Roasted poblanos bring the heat cooled by the crunch lettuce. Jicama and tomatoes add more texture and absorb great flavor from the black bean and corn salsa, which doubles as the dressing. Take this crown pleaser to your next potluck event and sit back while the guests rave. Toss in some grilled chicken or shrimp for a main dish salad or serve alongside your favorite grilled meat or fish. Add a touch of zing and serve with a wedge of lime for extra brightness. Take down the heat by substituting green bell pepper for the poblano.

Ingredients

Poblano chile pepper

1 medium

Chopped romaine lettuce

4 cup(s), shredded, lightly packed

Jicama

2 cup(s), (about 1/2 pound), matchstick-cut

Cherry tomatoes

16 medium, halved

Black bean and corn salsa

½ cup(s)

Instructions

  1. Preheat broiler. Line small heavy rimmed baking sheet with foil.
  2. 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.
  3. 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.
  4. Per serving: about 1 cup