Roasted Poblano Corn Salad

Give your spring and summer vegan meals some smoky heat with this roasted pepper vegan salad. Serve it as a tasty vegan side dish or pile it into a pita for a satisfying vegan meal.
Give your spring and summer vegan meals some smoky heat with this roasted pepper vegan salad. Serve it as a tasty vegan side dish or pile it into a pita for a satisfying vegan meal.

Roasted Poblano Corn Salad

Serves 8

Ingredients:

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• 2 poblano peppers

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• 1 red bell pepper

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• 3 large cobs of corn, husks and silk removed

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• 3 tablespoons olive oil, divided

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• 2 cups shredded red cabbage

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• 1/2 cup very thinly sliced red onion

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• Juice and zest of 1 lemon

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• 1/4 cup chopped fresh cilantro

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• 1/2 teaspoon chipotle powder or chile powder (more to taste, if desired)

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• Salt and freshly ground black pepper to taste

Directions:

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1. Preheat oven to 400 degrees F.

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2. Rub peppers and corn with 1 tablespoon of the olive oil. Place them on a baking sheet.

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3. Roast peppers and corn, turning occasionally, until they are lightly browned.

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4. Place peppers in a paper bag and set corn aside until it is cool enough to handle.

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5. Meanwhile, in a large bowl, combine cabbage, onion, lemon juice and zest, cilantro, and chipotle or chile powder.

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6. Remove peppers from bag and use your fingers to remove the skin. Slit them in half and remove the seeds. Chop and add to the cabbage mixture.

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7. Use a sharp knife to remove corn kernels from the cob. Add to bowl and toss to combine.

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8. Drizzle with remaining olive oil and season with salt and pepper. Toss again and serve.

Cook’s note: You can also refrigerate salad overnight and serve it chilled.

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