Corn and Fire-Roasted Poblano Salad With Cilantro
40 mins (prep 20, cooking 20)
10 ingredients
4-6 servings
This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.

Categories:  <-60-mins , salad , side-dish , peppers , seasonal , north-american , mexican , potluck , corn , time-to-make , vegan , inexpensive , summer , vegetarian , to-go... , vegetable , picnic ,
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Serving Size (54.88 g)
Servings 4
Amount per Serving
Calories 202.26 Calories from Fat 143.91
% Daily Value *
Total Fat 15.99g 98.43%
Saturated Fat 0.51g 10.21%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 345.21mg 57.54%
Total Carbohydrate 12.34g 16.46%
Dietary Fiber 2.99 g 47.79%
Sugars 0.0 g %
Protein 2.21g 17.71%
Vitamin A 4.44IU% Vitamin C 0.02mg%
Calcium 90.02mg% Iron 1.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium red onion, ears corn, peeled, roasted, fresh lime juice, coarsely chopped cilantro