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Chipotle-Roasted Vegetable Layered Salad

kept byastat02

Perry's Plate, adapted from The Roasted Vegetable by Andrea Chesman

Serves 4


For the beans:
1 15-ounce can of black beans, drained and rinsed
1/2 tsp ground cumin
pinch of salt
1/2 cup salsa or pico de gallo

For the vegetables:
1 red bell pepper, cut into matchsticks
1 poblano pepper, cut into matchsticks (or substitute another bell pepper)
1 medium zucchini, cut into matchsticks
1 medium onion, halved and sliced very thinly
1 cup fresh or frozen corn
3 T heat-safe oil (like regular olive, grapeseed or coconut)
1-2 tsp minced or pureed chipotles in adobo sauce (see note)
1 tsp ground cumin
salt and pepper, to taste

Hot cooked white or brown rice
Salad greens
Garnishes: buttermilk dressing, vinaigrette, sour cream, shredded cheese, lime wedges, cilantro, etc.



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