Poblano and pinto salad

Ingredients

• lettuce
• carrots
• fresh poblano peppers
• pinto beans
• olive oil
• rice or other tasty vinegar
• epazote
• oregano
• cilantro dressing (I used bottled)

Preparation

1. Give lettuce, carrots, and peppers baths.
2. Grill peppers whole.
3. Slice carrots.
4. Slice grilled peppers in half lengthwise, clean out seeds, remove stems, clean, and grill the insides.
5. Dice peppers, mix with a splash of olive oil and vinegar, then toss all the ingredients together well.

Salt and pepper are completely unnecessary in this salad. I hereby release you from those seeming requirements, but they'll probably be in the canned beans and bottled dressing anyway.