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Grilled Red Onion & Corn Salad with Roasted Red Pepper Vinaigrette
Diabetic Living Magazine
“This diabetic side salad is bursting with colorful lettuce, grilled corn and crisp-tender green beans. The vinaigrette has a tantalizing flavor that's enhanced by the smoky grilled red peppers that are blended in with the oil and vinegar.”
3 medium red bell peppers
1 medium fresh poblano chile pepper
2 fresh ears of corn, husks and silk removed
1 large red onion, cut into ¼-inch-thick slices
8 ounces fresh haricots verts or whole green beans
¼ cup sherry vinegar or white-wine vinegar
2 tablespoons water
¼ teaspoon salt
⅛ teaspoon ground pepper
½ cup olive oil
4 cups torn red leaf lettuce
4 cups torn green leaf lettuce
1Coat 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.
2Meanwhile, 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.
3When 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.
4For 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.
5Combine 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.