Bean, tomato, and roasted poblano salad

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

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