Black Bean, Corn and Poblano Salad
with gazpacho

Name: Black Bean, Corn and Poblano Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 lb Tomatoes, heirloom preferable; 1 Cucumbers, medium; 1 clove Garlic, peeled; 2 Tbsp Oil, olive; 2 tsp Vinegar, red wine; 1/2 tsp Sugar; 1/4 tsp Cumin, ground; 1/2 tsp Red pepper flakes (opt); 1/4 tsp Paprika; 1 Tbsp Vinegar, red wine; 2 Tbsp Oil, cooking; 2 Tbsp Yogurt, plain or Greek; 1 tsp Mustard, Dijon; 1/2 Onions, medium red, chopped; 1 Poblano chilis, large, chopped (sub any color bell peppers); 2 Tbsp Cilantro, chopped; 1 1/2 cups Corn kernels, fresh off the cob or frozen; 1 can Beans, black (14 oz / 397 g); 1 Tbsp Oil, cooking; 1 Tbsp Lime juice; 1 Avocados, cubed; 5 oz Mixed greens; 1/4 cup Pepitas / pumpkin seeds

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This fresh, summery salad features sweet corn and mild poblano peppers which are a common flavor pair that offer great flavor and color. Enjoy the salad with gazpacho (chilled tomato soup) on the side.

Ingredients

Metric

Servings:

Gazpacho:

Tomatoes, heirloom preferable - 2 lb
Cucumbers, medium - 1
Garlic - 1 clove , peeled
Oil, olive - 2 Tbsp
Vinegar, red wine - 2 tsp
Sugar - 1/2 tsp
Cumin, ground - 1/4 tsp
Red pepper flakes (opt) - 1/2 tsp

Creamy Paprika Dressing:

Paprika - 1/4 tsp
Vinegar, red wine - 1 Tbsp
Oil, cooking - 2 Tbsp
Yogurt, plain or Greek - 2 Tbsp
Mustard, Dijon - 1 tsp

Black Bean, Corn and Poblano Salad:

Onions, medium red - 1/2 , chopped
Poblano chilis, large - 1 , chopped (sub any color bell peppers)
Cilantro - 2 Tbsp , chopped
Corn kernels, fresh off the cob or frozen - 1 1/2 cups
Beans, black (14 oz / 397 g) - 1 can
Oil, cooking - 1 Tbsp
Lime juice - 1 Tbsp
Avocados - 1 , cubed
Mixed greens - 5 oz
Pepitas / pumpkin seeds - 1/4 cup

Prep

Onions / Poblanos - Prep as directed and combine. (Can be done up to 5 days ahead)
Make gazpacho - Roughly chop tomatoes and cucumbers. Combine tomatoes, cucumbers, garlic, olive oil, vinegar (the portion for the gazpacho), sugar, cumin and red pepper flakes in a food processor or blender. Pulse until a nearly smooth (we like to stop while it still has a bit of texture). Season with some salt and pepper or add more chili flakes if you would like. Refrigerate for at least 30 minutes so you can serve it chilled. (Can be done up to 3 days ahead)
Cilantro / Corn - Chop cilantro. If using fresh corn, slice off cobs. If using frozen corn, defrost in the microwave. (Can be done 1 day ahead)
Beans - Drain and rinse beans.

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Make

Heat a skillet over medium-high heat. Add oil (the portion for the salad) and then onions, poblanos and corn. Season with some salt. Cook, stirring occasionally, until onions are tender and vegetables have started to blacken in spots (you'll get the most flavor if the poblanos and corn are lightly charred), 5 to 7 minutes.
Add beans and stir until beans are heated through. Remove from heat and stir in cilantro and lime juice. Season with some salt and pepper. Set aside to cool a bit while preparing the rest of the salad.
Whisk together paprika, vinegar, oil (the portions for the dressing), yogurt and mustard. Cube avocados.
Assemble salads by gently tossing greens with avocados and beans / corn / poblano mixture. Sprinkle pepitas on top and add dressing until dressed to your liking.
Enjoy salad with gazpacho on the side.

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Black Bean, Corn and Poblano Salad with gazpacho