Roasted Poblano Salad

Ingredients

• 1 tablespoon cilantro leaves fresh chopped
• 0.1 teaspoon ground cumin 
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 1 teaspoon olive oil 
• 0.1 teaspoon pepper freshly ground
• 2  poblano chile peppers 
• 1  bell pepper red
• 1 medium onion white cut into 1/2-inch slices

Equipment

• grill

Directions

1. Brush onion slices with 1 tablespoon olive oil. Grill, without grill lid, over high heat (400 to 50
2. to 8 minutes or until tender.
3. Cut each slice in half; set aside.
4. Grill poblano chile peppers and red bell pepper, without grill lid, over high heat (400 to 50
5. to 10 minutes or until skins are blistered and blackened.
6. Place peppers in a heavy-duty zip-top bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
7. Cut peppers into 1/2-inch strips.
8. Combine onion, peppers, 1 teaspoon oil, and remaining ingredients; toss gently.