Roasted Poblano Salad Recipe

Name: Roasted Poblano Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium white onion, cut into 1/2-inch slices; 1 tablespoon olive oil; 2 poblano chile peppers; 1 red bell pepper; 1 teaspoon olive oil; 1 tablespoon chopped fresh cilantro; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground pepper; 1/8 teaspoon ground cumin; 1/8 teaspoon ground cumin

Servings: persons

1 medium white onion, cut into 1/2-inch slices
1 tablespoon olive oil
2 poblano chile peppers
1 red bell pepper
1 teaspoon olive oil
1 tablespoon chopped fresh cilantro
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground cumin
1/8 teaspoon ground cumin

1
Brush onion slices with 1 tablespoon olive oil. Grill, without grill lid, over high heat (400u00b0 to 500u00b0) 6 to 8 minutes or until tender. Cut each slice in half; set aside.
2
Grill poblano chile peppers and red bell pepper, without grill lid, over high heat (400u00b0 to 500u00b0) 6 to 10 minutes or until skins are blistered and blackened.
3
Place peppers in a heavy-duty zip-top bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch strips.
4
Combine onion, peppers, 1 teaspoon oil, and remaining ingredients; toss gently.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium white onion, cut into 1/2-inch slices, 1 tablespoon olive oil, 2 poblano chile peppers, 1 red bell pepper, and more.

Yes, Roasted Poblano Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Poblano Salad

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