Rice Salad with Roasted Chiles

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 5

Ingredients:

4 whole fresh green chiles (about 10 ounces)

1 cup chopped sweet red pepper

1 medium cucumber, peeled, thinly sliced, and cut in half

2 cups cooked long-grain rice (cooked without salt or fat)

1/2 cup frozen whole-kernel corn, thawed

1/2 teaspoon grated lime rind

2 1/2 teaspoons fresh lime juice

3 tablespoons minced shallots

2 tablespoons chopped fresh cilantro

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 tablespoon water

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon brown sugar

Directions:

1. Cut chiles in half lengthwise; remove and discard seeds and membranes. Place chiles, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 to 15 minutes or until charred. Place chiles in ice water until cool. Remove from water; peel and discard skins.
2. Chop chiles, and place in a large bowl. Add red pepper and next 5 ingredients; toss well.
3. Combine shallots and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over rice mixture; toss gently. Cover and chill thoroughly.

By RecipeOfHealth.com