Roasted Tomatillo & Black Bean Salad
Tomatillos look like little green tomatoes with papery skins, but they have a lemony, herby taste with a crunchy texture.
Remove the husk from the tomatillos, cut them in half, and lay them flat on a lined baking sheet.
Roast at 375° for 20 minutes or until golden on the outside
Let tomatillos (and liquid) cool in the pan until ready to add to salad.
While tomatillos are roasting, prepare the rest of the ingredients an combine in a large bowl.
Add roasted tomatillos and their liquid.
Mix to combine.
Place in refrigerator until ready to serve.
Ingredients
Directions
Remove the husk from the tomatillos, cut them in half, and lay them flat on a lined baking sheet.
Roast at 375° for 20 minutes or until golden on the outside
Let tomatillos (and liquid) cool in the pan until ready to add to salad.
While tomatillos are roasting, prepare the rest of the ingredients an combine in a large bowl.
Add roasted tomatillos and their liquid.
Mix to combine.
Place in refrigerator until ready to serve.
Additional Notes
This recipe is best if refrigerated for at least one hour or overnight.
Tomatillos can be added to this salad raw or cooked, but roasting brings out their sweetness and adds delicious flavor that can't be replicated.