Edamame, Roasted Corn, And Poblano Chile Salad

• 1 large Poblano pepper
• 2 cups fresh corn kernels
• 2 cups frozen edamame beans, thawed
• 2 cups chopped spinach
• 1 1/2 cups chopped plum tomatoes
• 1/2 cup julienne-cut peeled jicama
• 1/4 cup chopped red onions
• Dressing:
• 2 tablespoons sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon grated ginger

1. Place pepper on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a heavy duty plastic zip top bag; seal, let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and chop.
2. Meanwhile, place corn kernels and edamame on baking sheet. Roast in 400 degree oven 5 minutes until slightly browned. Remove from oven and let cool slightly.
3. In a large salad bowl, combine roasted peppers, corn, edamame, chopped spinach, tomatoes, jicama, and onions.
4. In small bowl, combine sugar and remaining 5 dressing ingredients. Drizzle over salad and toss to coat. Cover and chill.
5. Yield: 6 servings

pepper, corn kernels, edamame beans, chopped spinach, tomatoes, julienne, ubc, dressing, sugar, lime juice, fish sauce, sesame oil, fresh cilantro, grated ginger

Taken from www.epicurious.com/recipes/member/views/edamame-roasted-corn-and-poblano-chile-salad-1206171 (may not work)