Yield: 1 Servings
|4 tablespoons||Fruity olive oil|
|4 \N||Ears of fresh corn|
|1 \N||Red bell pepper|
|1 \N||Poblano chile|
|2 \N||Garlic cloves; minced|
|¼ cup||Fresh lime juice|
|1 tablespoon||Pureed chipotle chiles en adobo|
|1 cup||Diced red onion|
|1 cup||Cooked black beans; rinsed in cold water (don't use mushy beans)|
|¼ cup||Minced cilantro|
Recipes by Jacqueline Higuera McMahan Grill the corn over white ash-covered coals, or use a gas grill or the broiler. I serve this salad/salsa as a relish with just about anything, and even take it on picnics to eat with sandwiches.
INSTRUCTIONS: Rub 2 tablespoons of the olive oil over the corn, bell and poblano peppers. Place on a hot grill and cook, turning frequently, until the vegetables are lightly charred. This will take 8 to 10 minutes. Remove the vegetables to a platter and let cool until you can handle them. Combine the garlic, lime juice, the remaining 2 tablespoons olive oil and the chipotle in a blender; process to a dressing consistency. Slice the corn kernels off the cobs into a large bowl.
Leave most of the blackened skins on the peppers for a smoky flavor. Stem and seed the peppers, then dice the flesh. Add the peppers, onion and black beans to the corn. Pour the dressing over the vegetables and toss to blend.
Sprinkle the cilantro over the salad and toss again. Serves 6.
PER SERVING: 195 calories, 5 g protein, 25 g carbohydrate, 10 g fat (1 g saturated), 0 mg cholesterol, 30 mg sodium, 6 g fiber. Posted to CHILE-HEADS DIGEST V4 #102 by Bob Batson <bob@...> on Aug 28, 1997