Chipotle, Tomato, and Roasted Vegetable Salad

Ingredients

• 7 ounce chipotle chiles in adobo sauce canned
• 2 tablespoons cider vinegar 
• 0.3 cup cilantro leaves fresh minced
• 1.3 cups bell pepper green coarsely chopped
• 2 teaspoons olive oil extra-virgin
• 1.5 cups onion coarsely chopped
• 0.5 teaspoon salt 
• 1.3 cups tomatoes seeded chopped
• 1.3 cups bell pepper yellow coarsely chopped

Equipment

• bowl
• baking sheet
• whisk
• broiler

Directions

1. Preheat broiler.
2. To prepare salad, place first 3 ingredients on a large baking sheet coated with cooking spray. Lightly coat onion mixture with cooking spray; broil 8 minutes or until onion and bell peppers begin to blacken, stirring once.
3. Place onion mixture in a bowl; cool.
4. Add tomato and cilantro to onion mixture.
5. To prepare the dressing, remove 1 chile from can, and chop to measure 1 1/2 teaspoons. Reserve the remaining chiles and sauce for another use.
6. Combine the chile, vinegar, oil, and salt, and stir with a whisk.
7. Drizzle over onion mixture; toss gently to coat.