Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Poblano chiles |
2 cups | Black beans; cooked (See note) |
1 cup | Corn kernels; (fresh)cooked |
1 cup | Watercress; coarsely chopped |
1 \N | Tomato; (large),diced |
3 \N | Scallions; thinly sliced |
¼ cup | Olive oil |
1 tablespoon | Lime zest |
2 tablespoons | Lime juice; freshly squeezed |
1 tablespoon | Dijon mustard |
1 teaspoon | Pure chile powder |
½ teaspoon | Ground cumin |
½ teaspoon | Salt |
¼ teaspoon | Crushed red pepper flakes |
CHILE-LIME VINAIGRETTE
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 <adamsfmle@...> on Feb 19, 1998