roasted corn & poblano salad with lime vinaigrette

Memorial Day cookouts are and should be a summer side dish extravaganza. Pasta salads, potato salads, coleslaw, vegetable platters, chips and salsa, chips and ranch dip, fruit salad, fruit pizza, watermelon... You name it and you will probably find it alongside a hamburger or hotdog this weekend. I got to admit I kinda love that about cookouts. I love taking a bite or two from every dish and trying it.  I love seeing the mix of flavors and foods and colors that guests bring to the table. 

This year, we are heading to a beach house for Memorial Day weekend and I wanted to have a side that wowed my family.  My mom is a pretty fantastic cook and it's hard to impress her, but I'm pretty sure this roasted corn and poblanosalad will do the trick.  Chocked full of veggies and drizzled with a tangy lime vinaigrette, it is the perfect, light side dish to bring to any cookout. Plus, it's served cold, which is kinda perfect for muggy, beach weather.

This side is so easy to throw together.  Roast corn and peppers in the oven.  (The poblano keeps the flavor pretty mild, but if you want some more kick toss in a jalepeno or two.)  Stir in fresh tomoatoes, cilantro, onions, and black beans. Whisk together your dressing and mix it all together. BAM! Impressive, simple, cheap, and the perfect thing to bring to a summer party. 

Roasted Corn & Poblano Salad with Lime Vinaigrette
Click here for a printable recipe!

Ingredients:
2 cups frozen or fresh corn
1 poblano pepper, seeds removed and diced
3 Roma tomoatoes, diced
1/2 purple onion, diced
1 16 oz. can reduced sodium black beans, drained and rinsed throughly
1/4 cup cilantro, finely chopped
2 tablespoons lime juice
1/2 cup olive oil
2 cloves garlic, minced
2 teaspoons chile power
1 teaspoon sea salt
1 teaspoon black pepper

Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Yields: 6 servings

Method:

1.  Spread corn and peppers on a baking sheet and broil on high for about 10 minutes or until roasted and edges are just starting to brown.

2. In a large bowl, combine corn, peppers, tomato, onion, black beans and cilantro.  Set aside.

3. In a small bowl, whisk together lime juice, oil, garlic, and spices.  Pour dressing over vegetables, stirring until everything is coated. Refridgerate for at least 1 hour.  Serve cold. 

 

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