Black Bean, Sweet Corn, and Roasted Poblano Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 4
  • 1½ c black beans (cooked from ½ c dried, or 1 can)
  • 1 c frozen corn kernels, thawed
  • 1 c cilantro leaves, torn
  • 1 roma tomato, chopped
  • 1 lime, juiced
  • 1 large clove garlic, minced
  • ½ – 1 roasted poblano pepper, chopped fine
  • ¼ tsp salt
  1. Stir everything together in a medium non-metal bowl. Gradually add more or less poblano to taste. Serve with chips, as a topping, with brown rice, etc.