Charred Poblano Chili & Lime Black Bean Salad

Make the dressing:

Deeply char your poblano or Anaheim peppers over the flame of your burner. If using an electric stove, heat a heavy bottomed pan over high heat and dry sear the pepper until charred. A cast iron pan works best.

Remove the seeds and roughly chop your peppers before adding them to a blender along with the oil, water, mayo, lime juice, salt, and cilantro. Blend until thoroughly combined, then taste and adjust seasoning as needed.

Assemble the salad:

Add the avocado to a bowl and roughly smash with a spoon or your hands, leaving some chunks for texture. Add your beans, red onions, and bell peppers to the bowl and slowly add your dressing while stirring until dressed to your liking.

It’s particularly good served with white rice, in lettuce wraps, or with tortilla chips. Optionally top with Cotija cheese and chili flakes.