- 1 large poblano or pasilla chile
- 2 cups fresh or frozen corn kernels or corn on the cob
- 2 cups frozen shelled edamame (soybeans), thawed
- 2 cups chopped spinach
- 1 cup chopped plum tomatoes
- 1 cup julienne-cut peeled jicama
- Dressing:
- 1 tablespoon sugar
- 1/3 cup NAKANO® Seasoned Rice Vinegar – Pesto, Red Pepper or Roasted Garlic
- 2 tablespoons sesame oil
- 2 tablespoons chopped fresh cilantro
- 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 pepper 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, and jicama. In small bowl, combine sugar and remaining 3 dressing ingredients. Drizzle over salad and toss to coat. Cover and chill. Add salt to taste.