Friday, June 12, 2020

Southwestern Salad




The weather dictates my kitchen.  A cold snap means soup and hearty oven bakes. Warm breezes command salads. In my book,  salad is usually an accompaniment. This one sits next to chorizo tacos. 

I blister poblano pepper chunks in a dry pan. Corn kernels get the same treatment. The dressing is simple. Fresh mint and cilantro blended with olive oil and lemon juice. A quick toss and salad is served.


SOUTHWESTERN SALAD
Serves 4
DF, GF, VG, WF, EF

1 large Poblano Pepper
3/4 cup Corn Kernels, fresh or frozen
1 cup cooked Black Beans
1/2 cup Cherry Tomatoes, halved
1/2 cup Mint Leaves
1/4 cup Cilantro leaves
2 tablespoons Olive Oil
3 tablespoons Lemon or Lime Juice
Kosher Salt


Cut poblano and remove the seeds and white pith. Chop into 1 inch chunks.



Heat a cast iron or nonstick pan over high flame.

Drop peppers into the pan and saute on high heat till skins start blistering. The peppers shouldn't go completely soft but should be firm. Remove from pan onto a plate. 



Drop the corn into pan and saute till corn had blistered as well. Remove from pan on to a plate.



Make the dressing by blending mint, cilantro, olive oil, lemon juice and a pinch of kosher salt till smooth. 



Pile beans, poblanos, corn and tomatoes in a bowl. 

Season with kosher salt.

Drench salad with all the dressing. 


Toss salad and serve at room temperature. 

NOTES
Use any green pepper if you cannot find poblanos.

Mexican black beans are earthy and wholesome, though  any bean or rajma could be substituted.





This colorful melange packs a little bite and a lot of oomph. Leftovers are converted into a delicious pizza topping with a crumble of cotija. I am pleased as Punch!

 

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