Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing Recipe

Name: Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Stir cumin in small skillet over low heat just until fragrant, about 1 minute.
2
Remove from heat.
3
Whisk in oil, then lime juice and chipotle chilies.
4
Season dressing to taste with salt and pepper.
5
Char peppers over gas flame or in broiler until blackened on all sides.
6
Enclose in paper bag 10 minutes.
7
Peel and seed peppers.
8
Cut peppers into 1/2-inch-wide strips.
9
Transfer to large bowl.
10
Add corn, green onions, chopped cilantro and dressing and toss to coat.
11
Add spinach to bowl and toss to blend.
12
Sprinkle with cilantro leaves.
13
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 teaspoon ground cumin, 3 tablespoons vegetable oil, 1/4 cup fresh lime juice, 1 1/2 teaspoons chopped canned chipotle chilies*, and more.

Yes, Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing 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.

Spinach, Corn and Roasted Pepper Salad with Chipotle Dressing

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