A crunchy chopped salad of romaine, corn, and black beans tossed in a smoky roasted poblano dressing.
This salad draws on the classic Mexican technique of roasting poblano chiles until their skins blister and char, then blending the smoky flesh into a creamy dressing -- a method more commonly used for rajas or chile relleno fillings, applied here to a fresh chopped salad instead. Romaine, corn, black beans, and cotija cheese give the salad its crunch and substance, while the roasted chile dressing ties everything together with real depth rather than a generic vinaigrette. The technique that matters is roasting the poblanos properly -- directly over a gas flame, under a broiler, or on a hot grill until the skin blackens all over, then steaming them in a covered bowl for 10 minutes so the skins slip off easily. Skipping the steaming step makes peeling far more difficult and leaves bits of bitter charred skin in the dressing. Served as a hearty side or light main with grilled chicken or shrimp added, this salad shows how roasted chiles can do double duty as both a vegetable component and the backbone of a genuinely flavorful dressing.
Serves 4
Char poblanos directly over a gas flame or under a broiler, turning often, until blackened all over, about 8-10 minutes.
Place charred poblanos in a covered bowl for 10 minutes, then peel off the blackened skin, remove seeds and stems.
Blend the roasted poblanos with sour cream, buttermilk, garlic, lime juice, and salt until smooth.
In a large bowl, combine romaine, corn, black beans, and tomatoes.
Toss the salad with the roasted chile dressing until evenly coated. Top with cotija cheese, cilantro, and diced avocado just before serving.
Steam the charred poblanos in a covered bowl for at least 10 minutes -- this loosens the skin so it peels off easily instead of tearing and sticking.
Grill or char the corn kernels briefly in a dry pan for extra smoky flavor that matches the poblano dressing.
Add avocado right before serving so it doesn't brown or turn mushy in the dressing.
Add grilled chicken or shrimp to make this a full main course.
Use jalapeños instead of poblanos for a spicier, sharper dressing.
Swap cotija for queso fresco if cotija isn't available.
The dressing keeps refrigerated up to 5 days in a sealed jar. Assemble the salad fresh each time since lettuce wilts quickly once dressed.
Roasting and peeling chiles (a technique called 'rajas' when the flesh is sliced into strips) is foundational to Mexican cooking, dating back to pre-Hispanic use of chiles as both a flavoring and preservation method, later blended into creamy dressings and sauces after dairy was introduced by Spanish colonizers.
Yes, canned fire-roasted green chiles work as a shortcut, though fresh poblanos give a smokier, more nuanced flavor if you have the time.
This usually happens if bits of charred, blackened skin were left on the poblanos -- make sure to peel them thoroughly after steaming.
Keep the dressing, chopped vegetables, and lettuce stored separately, and combine only when ready to eat so the lettuce stays crisp.
Per serving (320g / 11.3 oz) · 4 servings total
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