Green Bean & Corn Salad Recipe with Roasted Anaheim Peppers
Servings: 6 Serving Size: 1 cup
Ingredients:
1 large anaheim chile pepper, seeded and diced
2 cups green beans, trimmed, cut crosswise into thirds
2 cups corn kernels
2 cups fresh spinach, well washed and ribs removed
1 cup cherry tomatoes, halved
3 tbsp. green onions, thinly sliced
2 tbsp. cilantro, finely chopped
Directions:
1. Place chile on a foil-lined baking sheet, broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes, chop.
2. Steam green beans, covered, 5 minutes or until crisp-tender, grain. Rinse with cold water, drain well.
3. Combine chopped chile, beans, corn, chopped spinach and tomatoes. Toss with Lime vinaigrette-style dressing, green onions and fresh cilantro.