South of the Border Salad

 Simply 5 Cookbook          0 points
1 poblano chile
4 c lightly packed chopped romaine
2 cups matchstick-cut jicama (1/2 lb)
½ c black bean corn salsa

1. Preheat broiler. Line small heavy rimmed baking sheet with foil.
2. Place poblano on prepared sheet and broil 5 “ from heat, turning occasionally, until charred, about 5 minutes. Transfer chile to small zip-close plastic bag ; seal and let steam about 10 minutes.
3. When cool enough to handle, remove charred peel and seeds from chile and discard. Coarsley chop chile and combine with romaine, jicama, tomatoes, and salsa in salad bowl. Toss until mixed well.
BROILER