Ingredients
1 large Poblano pepper
2 cups fresh corn kernels
2 cups frozen edamame beans, thawed
2 cups chopped spinach
1 ½ cups chopped plum tomatoes
½ cup julienne-cut peeled jicama
¼ cup chopped red onions
Dressing:
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon sesame oil
2 tablespoons chopped fresh cilantro
½ teaspoon grated ginger
Preparation
Place pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a heavy duty plastic zip top bag; seal, let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and chop.
Meanwhile, place corn kernels and edamame on baking sheet. Roast in 400 degree oven 5 minutes until slightly browned. Remove from oven and let cool slightly.
In a large salad bowl, combine roasted peppers, corn, edamame, chopped spinach, tomatoes, jicama, and onions.
In small bowl, combine sugar and remaining 5 dressing ingredients. Drizzle over salad and toss to coat. Cover and chill.
Yield: 6 servings
