Ensalada de Chiles

Ensalada de Chiles is a vibrant and refreshing Mexican salad featuring a medley of roasted peppers, fresh vegetables, and a zesty lime dressing. This vegan dish is perfect for a light meal or a colorful side at any gathering.

Ingredients

• Poblano peppers - 2
• Red bell pepper - 1
• Yellow bell pepper - 1
• Red onion - 1/2 medium
• Cherry tomatoes - 200 grams
• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano and bell peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blistered and charred.
3. Remove the peppers from the oven and place them in a bowl covered with plastic wrap for 10 minutes to steam.
4. Once cooled, peel the skins off the peppers, remove the seeds, and chop them into bite-sized pieces.
5. In a mixing bowl, combine the chopped roasted peppers, diced red onion, halved cherry tomatoes, and chopped cilantro.
6. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
7. Pour the dressing over the salad and toss gently to combine.
8. Serve immediately or chill for 15 minutes before serving to allow flavors to meld.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 14 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from various peppers and tomatoes.
• High in fiber, promoting digestive health.

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