Picnic Worthy Roasted Poblano Corn Salad allows you to use fresh ingredients all uncooked except poblano pepper. Raw vegetables give the most nutrition possible when eating a veggie. Mostly, I enjoy a veggie that offers a bit of a crunch while eating.

Full flavors of the salad meld in after 24 hours in the refrigerator but could be enjoyed immediately. Remember, Cinco de Mayo is around the corner and adding this salad is a good idea. Mexican food is typically heavy and a light salad will help balance your meal.

Full Flavors in Picnic Worthy Roasted Poblano Corn Salad

In preparing this salad, I wanted to lower the calories without lessening the flavor. Namely the dressing added is enough to dress the salad without adding extra. If you want more dressing, double the amount. As a suggestion, follow the recipe first, taste after 24 hours and decide  if you really  need those extra calories.

What is more exciting is that in a short time, anyone may have tomatoes ready to eat. At my hacienda, herbs are already doing well growing in container pots on my back deck. Containers are a great way to grow vegetables and herbs. In addition, gardening in a container is an easy way to manage the weeds and cut work.

In other words, whether  you grow your basil, tomatoes and corn or shop at farmers market, be sure to try my recipe for Picnic Worthy Roasted Poblano Corn Salad. Fresh basil, corn and tomatoes are hard to beat when eaten in-season. Besides raw salad allows the flavor to sing in your mouth.

If you are packing for a picnic, you may pack each serving in 6oz cups and wrap with Saran. Easy to make ready to go with minimal fuss allowing for more time to have fun, outside in the sunshine. So, let’s go outside.

Alexa shout out to George Michael’s  Outside.

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