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South-of-the-Border Salad

Total Time
30 min
Prep
10 min
Cook
5 min
Serves
6
Difficulty
Easy
Ingredients

poblano chile

1 medium

chopped romaine lettuce

4 cup(s), lightly packed

uncooked jicama

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

fresh cherry tomato(es)

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

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