Charred Poblano Chili & Lime Black Bean Salad
Serves 1
Directions
- 1Char the poblano or Anaheim peppers over a burner flame or in a dry cast-iron pan over high heat.
- 2Remove the seeds and roughly chop the charred peppers.
- 3Blend the charred peppers with the oil, water, mayo, lime juice, salt, and cilantro until combined.
- 4Roughly smash the diced avocado in a bowl, keeping some chunks.
- 5Add the beans, red onions, and bell peppers to the bowl.
- 6Stir in the dressing until the salad is coated to your liking.
Ingredients
- 1 large poblano chili pepper
- 1 tbsp olive oil
- 3 tbsp water
- 2 tbsp light mayo
- 1/2 whole lime
- 1/2 tsp diamond crystal kosher salt
- 1 bunch cilantro
- 1 16 oz can black beans, drained and rinsed
- 1 whole avocado, diced
- 1/4 whole red onion, thinly sliced
- 1 whole red bell pepper, diced
- cotija cheese (optional)
- chili flakes (optional)
Equipment
blenderbowlcast iron panspoon
Tips
- If using an electric stove, use a heavy-bottomed pan to dry sear the peppers.
- The recipe uses 1/2 red bell pepper and 1/2 green bell pepper for visual appeal, but one full red bell pepper can be used instead.
- Serve with white rice, in lettuce wraps, or with tortilla chips.
- Top with cotija cheese and chili flakes if desired.
- Quickly soak chopped red onions in water to mellow them.
- Roast the bell pepper as well as the poblano.
- If you do not have a gas stove, you can roast the poblano in the oven at 450 degrees Fahrenheit for 20 minutes.
