Poblano Summer Salad

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

1. 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.

2. To prepare the tomatoes, wash, dry, and remove the seeds and juice so you are left with only the pulp. Small dice the tomatoes.

3. Wash, dry, and finely dice the jalapeno peppers.

4. Drain and rinse the can of black beans.

5. Rinse and roughly chop the cilantro, you will need about ¾ cup loosely packed.

6. Microwave the corn to defrost and strain any excess liquid.

7. Place all of the ingredients into a large bowl along with the olive oil. Toss to coat.

8. 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.

9. Salt to taste.

10. Sprinkle with cheese just before serving. Enjoy!

Serving Suggestions

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

Lemon Thyme Infused Beet & Orange Salad

Prep Time: 15 min

Cooking Time: 60 min

Serving Size: 4 Side Salads or 2 Entree Salads

This recipe is fresh, colorful, and packed with flavor!

The Beets

Look for beets all about the same size, to ensure even cooking time. Beets that are 3 to 4 inches in diameter would be a good size for this recipe.

Special Equipment

Vegetable Peeler

Rubber Gloves – These come in handy to avoid staining your hands, but you can of course work without them if you don’t have any.

Tin Foil

Ingredients

• 2 Medium Beets

• 1 Lemon

• 8 Sprigs of Thyme

• 2 Medium Oranges

• Greens, such as spinach

• Feta or Other Mild Cheese

• Smoky, Spicy, & Salty Nuts

How To

1. Preheat the oven to 375°F.

2. Cut off the greens and the room of the beet, scrub off any excess dirt under cold water. Put on those rubber gloves and peel the beets.

3. Slice the lemon into 4 slides, you will have extra.

4. Place a lemon slice on each side of the beet and 4 sprigs of thyme on top. Wrap each beet individually in a piece of tin foil. Put the beets in the oven and baked for 45 – 60 minutes. Pull the beets out at 45 minutes and check for doneness. You can slice one in half and check the
   middle. It should be soft, but still firm.

5. When the beets are done, open the foil and let them cool for 10 minutes. Slice into 1/2" inch thick slices.

6. While the beets cool, cut the rind off of the orange and slice into ½ inch thick slices, removing any seeds.

7. Place your bed of greens, I like using spinach or mixed baby greens.

8. Place beets and oranges, alternating. Top with the nuts and a sprinkle of crumbled cheese. Enjoy!

Serving Suggestions

I didn’t include a dressing here as the salad is definitely good on its own. If you’d like a dressing, a lemon vinaigrette would pair splendidly.

This goes great with chicken, fish, or shrimp. Recently, I brined chicken breast overnight and then marinated it in our favorite marinade 30 minutes before we put it on the grill.