Grilled Corn, Red Bell Peppers, and Green Chile Salad
with Jalapeno Lime Cream Dressing
Vegetables are wonderful fresh off the grill and made into a salad. Or, you can use grilled vegetables left over from a day or so before. You can substitute whatever vegetables you wish.
Cooking Time: 8 to 10 minutes
Yield: 4 servings
2 large or 3 medium ears of fresh corn, husked
1 large red bell pepper
1 large red onion, cut into ¼-inch slices
3 fresh green chiles, parched, peeled and chopped (or 1, 4 ounce can)
1, 15 ounce can black beans, drained
4 cups mesclun or woodland greens, well rinsed
½ cup Jalapeno Lime Crème Dressing, recipe follows
Corn chips, optional
1. Preheat an outdoor grill, stovetop grill or broiler to medium-high heat.
2. Place the corn, bell pepper, onion slices, and fresh chiles on the grill-(if using canned chilesadd them with the beans.) Cook 8 to 10 minutes, rotating them as they blister, until they are uniformly charred on the edges. The onion slices should be almost soft.
3. Cut the corn off the cob. Place the bell pepper and green chiles in ice water, then peel and chop into ½ inch dice. Toss the vegetables with the black beans and greens. Add the dressing, toss lightly and serve. Garnish with the corn chips, if desired.
Per serving: Calories 225, Protein 14 g., Carbohydrates 43 g., Fiber 10 g., Fat 2 g., Saturated Fat 0 g.,
Cholesterol 1 mg., Sodium 403 mg.
Jalapeno Lime Crème Dressing
The combination of flavors is perfeact for a wide range of salads as well as for a sauce to serve with meats or vegetables.
1 cup plain yoghurt or ¾ cup nonfat sour cream with ¼ cup skim milk whisked in
1 or 2 fresh jalapenos, minced
¼ cup coarsely chopped cilantro
2 teaspoons freshly squeezed lime juice (1/2 lime)
1/2 teaspoon lime zest
1. Combine the yoghurt, jalapenos, cilantro, lime juice and zest. Whisk together or place in a jar and shake. This dressing will keep at least 2 weeks covered in the refrigerator.
Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook..