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Green Bean, Corn and Roasted Chili Salad

Ingredients:

1 large anaheim chile pepper, seeded and diced

2 cups green beans, trimmed, cut crosswise into thirds

2 cups corn kernels

2 cups fresh spinach, well washed and ribs removed

1 cup cherry tomatoes, halved

3 tbsp. green onions, thinly sliced

2 tbsp. cilantro, finely chopped

 

Directions:

1.   Place chile on a foil-lined baking sheet, broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes, chop.

2.   Steam green beans, covered, 5 minutes or until crisp-tender, grain. Rinse with cold water, drain well.

3.   Combine chopped chile, beans, corn, chopped spinach and tomatoes. Toss with Lime vinaigrette-style dressing, green onions and fresh cilantro.


About NutriFit
 
Dedicated to a healthier body and mind, nutrition and wellness coach, educator and culinary expert, Jackie Keller, is the Founding Director of NutriFit, LLC, author of Body After Baby, A Simple, Healthy Plan to Lose Your Baby Weight Fast (Avery/Penguin Group; May 2007), and Cooking, Eating & Living Well, a cookbook and guide to nutrition-related lifestyle change.




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