Salad components
- Brussel sprouts, thinly sliced1 bag450 g
- Black Beans, drained400 g14 oz can
- Monterrey jack cheese, cubed60 ga handful
- Poblano peppers, diced1
- Avocados, diced1creamy
- Pickled onionsa spoonful
- Cumin seeds, toasteda spoonful
- Saltto taste
Step 1: Roast the poblano & prep ingredients
the poblano over a gas burner or under the until the skin is completely blackened. Place it in a bowl and cover to for 5 minutes.
The skin should be softened enough to scrape off.
Once the poblano skin has been removed, cut out the stem and seeds, then roughly dice the pepper.
Thinly slice the Brussels sprouts, cube the cheese, dice the avocado, drain the black beans, and the cumin seeds. Once the ingredients are prepped, toss everything into a large bowl.
Step 1: Roast the poblano & prep ingredients
Salad components
- Brussel sprouts, thinly sliced1 bag450 g
- Black Beans, drained400 g14 oz can
- Monterrey jack cheese, cubed60 ga handful
- Poblano peppers, diced1
- Avocados, diced1creamy
- Pickled onionsa spoonful
- Cumin seeds, toasteda spoonful
- Saltto taste
the poblano over a gas burner or under the until the skin is completely blackened. Place it in a bowl and cover to for 5 minutes.
The skin should be softened enough to scrape off.
Once the poblano skin has been removed, cut out the stem and seeds, then roughly dice the pepper.
Thinly slice the Brussels sprouts, cube the cheese, dice the avocado, drain the black beans, and the cumin seeds. Once the ingredients are prepped, toss everything into a large bowl.