# Charred Poblano Chili & Lime Black Bean Salad

- Cuisine: Mexican
- Category: Salad
- Diet: vegetarian
- Language: en

## 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)

## Instructions

1. Char the poblano or Anaheim peppers over a burner flame or in a dry cast-iron pan over high heat.
2. Remove the seeds and roughly chop the charred peppers.
3. Blend the charred peppers with the oil, water, mayo, lime juice, salt, and cilantro until combined.
4. Roughly smash the diced avocado in a bowl, keeping some chunks.
5. Add the beans, red onions, and bell peppers to the bowl.
6. Stir in the dressing until the salad is coated to your liking.

## Equipment

- blender
- bowl
- cast iron pan
- spoon

## 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.

## Source

- Original video: https://www.instagram.com/reel/DTDYPlUDUMk/
- Creator: Mishka Murphy
- Recipe page: https://www.cliprecipe.com/recipe/c2a18cea-9aae-4395-82f0-a579fc631ea7
- Extracted: 2026-08-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt