Bean, tomato, and roasted poblano salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Poblano chiles | |
| 2 | cups | Black beans; cooked (See note) |
| 1 | cup | Corn kernels; (fresh)cooked |
| 1 | cup | Watercress; coarsely chopped |
| 1 | Tomato; (large),diced | |
| 3 | 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 |
Directions
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