Prep Time: 30 min

Cooking Time: 10 min

Serving Size: 6 entrée salads, party size side salad

This recipe is so good as an entrée, side dish, taco topping, and many other things. It lasts a while in the refrigerator and can be made in advance of a party.

The Poblano Peppers

One of the most important steps in this recipe is properly peeling the peppers. The poblanos naturally have a waxy surface that can give your salad a bad texture if you don’t take the steps to remove it. No worries though, this is very simple to do!

Special Equipment

Baking Sheet w Silicone Mat – you can use an un-lined cookie sheet as well, but the silicone mat makes for easier cleanup.

Ingredients

6 Medium Poblano Peppers
16 Oz. Bag of Frozen Fire Roasted Corn
3 Roma Tomatoes
1 Fresh Jalapeño Pepper
1 – 15 Oz. Can Black Beans
1 Bunch Cilantro
2 Medium Limes
1 Cup Crumbled Cotija, Queso Fresco, or Other Crumbly Cheese
3 Tbsp Olive Oil
Salt

How To

Turn on the oven to the high broil setting and move one of the oven racks to about 6” from the broiler heat source. Rinse and dry the poblano peppers. Place them on a silicone mat lined baking sheet and put it under the broiler. Rotate the peppers every 5-7 minutes until they are charred on all sides, but not burned. When the peppers are charred, put them in a bowl and cover it tightly in plastic wrap. Let the peppers sit for 10-15 minutes until they are cool enough to handle. Peel off the waxy skin, then cut the pepper open and remove the seeds. Medium dice the peppers.
To prepare the tomatoes, wash, dry, and remove the seeds and juice so you are left with only the pulp. Small dice the tomatoes.
Wash, dry, and finely dice the jalapeno peppers.
Drain and rinse the can of black beans.
Rinse and roughly chop the cilantro, you will need about ¾ cup loosely packed.
Microwave the corn to defrost and strain any excess liquid.
Place all of the ingredients into a large bowl along with the olive oil. Toss to coat.
Before cutting, roll the limes with your palm on the counter to release the juices. Back and forth 3 to 4 times is about right. Juice 1 lime and taste, add additional lime if there isn’t much flavor from the first lime. I use about 1 and a half limes.
Salt to taste.
Sprinkle with cheese just before serving. Enjoy!

Serving Suggestions

This salad with great topped with chicken, shrimp, or any other protein.