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Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing

3.9

(33)

Add cooked shrimp to transform this salad into a light main course.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 teaspoon ground cumin
3 tablespoons vegetable oil
1/4 cup fresh lime juice
1 1/2 teaspoons chopped canned chipotle chilies*
2 large red bell peppers
2 cups frozen yellow corn kernels, thawed
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 6-ounce bag fresh baby spinach leaves
Fresh cilantro leaves

Preparation

  1. Step 1

    Stir cumin in small skillet over low heat just until fragrant, about 1 minute. Remove from heat. Whisk in oil, then lime juice and chipotle chilies. Season dressing to taste with salt and pepper.

    Step 2

    Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Cut peppers into 1/2-inch-wide strips. Transfer to large bowl. Add corn, green onions, chopped cilantro and dressing and toss to coat. Add spinach to bowl and toss to blend. Sprinkle with cilantro leaves.

  2. Step 3

    *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

Nutrition Per Serving

Per serving: calories
127; total fat
7 g; saturated fat
1 g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
TagsSaladMexicanLatin AmericanCornVegetableBell PepperChipotleChileScallionOnionRoot VegetableStarterSideDinnerLunchDairy FreeGluten FreeNut FreeVegetarianQuickEasyWeeknight MealsSauteBon Appétit
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