Grilled Red Onion & Corn Salad with Roasted Red Pepper Vinaigrette
Coat an unheated grill rack with cooking spray. Place bell peppers, poblano pepper, corn, and onion on the prepared rack on an uncovered grill directly over medium heat. For onion, grill about 10 minutes or until crisp-tender, turning once; remove from grill. For corn and peppers, grill for 25 to 30 minutes or until corn is crisp-tender and lightly charred and pepper skins are charred, turning occasionally; remove from grill. Wrap peppers in foil; cool slightly.Advertisement
Meanwhile, in a large covered saucepan, cook beans in lightly salted boiling water until crisp-tender. Allow 2 to 5 minutes for haricots verts or 10 to 15 minutes for green beans. Drain; submerge in ice water. Drain well; set aside.
When bell peppers and poblano peppers are cool enough to handle, cut off tops and remove seeds. Carefully remove charred skin. Coarsely chop peppers, keeping red and poblano peppers separate. Reserve chopped red pepper for vinaigrette. When corn is cool enough to handle, cut corn kernels from cobs; discard cobs.
For vinaigrette, in a food processor, combine reserved chopped red peppers, sherry (or white-wine) vinegar, water, salt, and ground pepper. Cover and process until smooth. With the processor running, slowly add olive oil in a steady stream. Cover and chill until serving time.
Combine lettuces in a large bowl. Add beans, corn, red onion, and poblano pepper. Pour 1 cup of vinaigrette onto salad; toss gently to coat. Cover; chill any remaining vinaigrette for other salads.
To make ahead: Cook vegetables as directed in Steps 1 through 3; cover and chill for up to 24 hours. Prepared vinaigrette as directed; cover and chill for up to 5 days.
1 fat, 1 vegetable