Bean, Tomato, and Roasted Poblano Salad

Title:
Bean, Tomato, and Roasted Poblano Salad

Yield:
6 Servings

Categories:
Salad,
Beans




Ingredients:





     2    Poblano chiles


     2 c  Black beans; cooked (See


          -note)


     1 c  Corn kernels; (fresh)cooked


     1 c  Watercress; coarsely chopped


     1    Tomato; (large),diced


     3    Scallions; thinly sliced





---------------------------CHILE-LIME
VINAIGRETTE---------------------------


   1/4 c  Olive oil


     1 tb Lime zest


     2 tb Lime juice; freshly squeezed


     1 tb Dijon mustard


     1 ts Pure chile powder


   1/2 ts Ground cumin


   1/2 ts Salt


   1/4 ts Crushed red pepper flakes





 Snap off the chile stems, then roast the poblanos over a gas flame or under


 a broiler until the skins are lightly charred all over. Place the poblanos


 in a paper or plastic bag, cover, and let them steam for 15 to 20 minutes.


 Peel away the skin, and seed. Dice the peppers, then combine in a large


 bowl with the black beans, corn, watercress, tomato, and scallions. In a


 small bowl, whisk together the vinaigrette ingredients. Pour over the salad


 and toss to coat. Serve chilled or at room temperature.


 


 Note: You may substitute two 8-ounce cans black beans. Be sure to rinse and


 drain them.


 


 Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me


 


 Posted to recipelu-digest by Badams 
on Feb 19,


 1998