Home > Recipes > Corn Salad

Corn Salad Serves 4 Per serving (1 cup) Carbs 14g Fat 0g Protein 1g

1 large poblano chile
4 cups romaine lettuce, chopped
2 cups jicama, peeled and shredded
16 cherry tomatoes, halved
6 tbsp low-sodium corn relish

Directions:

1. Preheat the broiler. Line a small baking sheet with foil; place the chile on the baking sheer.
2. Broil 5 inches from the heat, turning with tongs, until charred, about 5 minutes. Wrap the chile in foil and let stream 15 minutes.
3. When cool enough to handle, peel, discard the seeds, and coarsely chop.
4. Combine the roasted poblano, lettuce, jicama, tomatoes, and corn relish in a large bowl. Serve at once.