Chipotle, Tomato, And Roasted Vegetable Salad

• Salad:
• 1 1/2 cups coarsely chopped onion
• 1 1/3 cups coarsely chopped green bell pepper
• 1 1/3 cups coarsely chopped yellow bell pepper
• Cooking spray
• 1 1/3 cups chopped seeded tomato
• 1/4 cup minced fresh cilantro
• Dressing:
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 2 tablespoons cider vinegar
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt

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. Place onion mixture in a bowl; cool. Add tomato and cilantro to onion mixture.
3. 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. Combine the chile, vinegar, oil, and salt, and stir with a whisk. Drizzle over onion mixture; toss gently to coat.

salad, onion, green bell pepper, yellow bell pepper, cooking spray, tomato, fresh cilantro, dressing, chipotle chiles, cider vinegar, extravirgin olive oil, salt

Taken from www.myrecipes.com/recipe/chipotle-tomato-roasted-vegetable-salad (may not work)