Bean salads that highlight the season’s bounty travel well, so they’re an excellent choice for picnics, potlucks, or dinner to take to the beach house. Roast poblano peppers in the oven to remove the skins and soften the flesh, or do this on the grill if you don’t want to turn the oven on. Use fresh or frozen corn kernels. Thaw the frozen kernels; for fresh corn, lightly steam a fresh cob or two, and carefully remove the kernels with a knife. Toss them with kidney beans, more vegetables, lime juice, olive oil, and ample fresh cilantro. This quantity works best as a side; it doubles easily to serve as a vegetarian dinner.
Karoline Boehm Goodnick
Kidney Bean Salad with Roasted Poblanos
Serves 4
3 poblano peppers
5 tablespoons olive oil
Salt and black pepper, to taste
1 pint cherry tomatoes, halved
1 cup corn kernels, thawed if frozen
1 can (15 ounces) kidney beans, drained and rinsed
½ red onion, finely chopped
½ jalapeno pepper, stemmed, seeded, and finely chopped
Juice of 2 limes
1 cup chopped fresh cilantro
1. Set the oven at 425 degrees. Line a rimmed baking sheet with parchment paper.
2. Place the poblano peppers on the baking sheet. Sprinkle them with 1 tablespoon olive oil and salt. Roast for 35 to 40 minutes, turning once or twice, or until the pepper skins are blistered and charred. Cover the pan with foil. Leave to cool.
3. Meanwhile, in a bowl, combine the cherry tomatoes, corn, kidney beans, red onion, jalapeno, lime juice, salt, and pepper. Toss gently.
4. When the poblanos are cool enough to handle, peel off and discard the skin, stems, and seeds. Cut the flesh into thin strips, and add them to the salad.
5. Add the cilantro. Toss gently.