Charred Poblano Chili & Lime Black Bean Salad

A healthy and easy-to-make salad featuring charred poblano chili, lime, and black beans, perfect for meal prep.

By @mishkamakesfood

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 large Poblano or Anaheim chili peppers
• 1 large Poblano or Anaheim chili peppers
• 1 tbsp olive oil
• 3 tbsp water
• 2 tbsp light mayo
• 0.5 lime lime juice
• 0.5 tsp diamond crystal kosher salt
• 1 bunch cilantro
• 1 whole Avocado
• 16 oz can black beans, drained & rinsed
• 0.25 whole red onion, thinly sliced
• 1 whole red bell pepper, diced

Instructions

1. Deeply char your poblano or Anaheim peppers over the flame of your burner. If using an electric stove, heat a heavy bottomed pan over high heat and dry sear the pepper until charred. A cast iron pan works best.
2. Remove the seeds and roughly chop your peppers before adding them to a blender.
3. Add olive oil, water, light mayo, lime juice, salt, and cilantro to the blender with the chopped peppers.
4. Blend until thoroughly combined, then taste and adjust seasoning as needed.
5. Add the avocado to a bowl and roughly smash with a spoon or your hands, leaving some chunks for texture.
6. Add your beans, red onions, and bell peppers to the bowl.
7. Slowly add your dressing while stirring until dressed to your liking.
8. Serve with white rice, in lettuce wraps, or with tortilla chips. Optionally, top with Cotija cheese and chili flakes.