Bean, Tomato, And Roasted Poblano Salad Recipe

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Servings: 6


Cost per serving $0.89 view details
  • 2 x poblano chiles
  • 2 c. black beans, cooked (See note)
  • 1 c. corn kernels, (fresh)cooked
  • 1 c. watercress, coarsely minced
  • 1 x tomato, (large),diced
  • 3 x scallions, thinly sliced
  • 1/4 c. extra virgin olive oil
  • 1 Tbsp. lime zest
  • 2 Tbsp. lime juice, freshly squeezed
  • 1 Tbsp. dijon mustard
  • 1 tsp pure chile pwdr
  • 1/2 tsp grnd cumin
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes


  1. Snap off the chile stems, then roast the poblanos over a gas flame or possibly under a broiler till the skins are lightly charred all over. Place the poblanos in a paper or possibly plastic bag, cover, and let them steam for 15 to 20 min.
  2. Peel away the skin, and seed. Dice the peppers, then combine in a large bowl with the black beans, corn, watercress, tomato, and scallions.
  3. In a small bowl, whisk together the vinaigrette ingredients. Pour over the salad and toss to coat. Serve chilled or possibly at room temperature.
  4. Note: You may substitute two 8-oz cans black beans:. Be sure to rinse and drain them.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 138g
Recipe makes 6 servings
Calories 327  
Calories from Fat 90 28%
Total Fat 10.26g 13%
Saturated Fat 1.52g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 233mg 10%
Potassium 1121mg 32%
Total Carbs 46.36g 12%
Dietary Fiber 11.0g 37%
Sugars 3.0g 2%
Protein 15.14g 24%
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