Bean, Tomato, And Roasted Poblano Salad Recipe

• 2 x poblano chiles
• 2 c. black beans, cooked (See note)
• 1 c. corn kernels, (fresh)cooked
• 1 c. watercress, coarsely minced
• 1 x tomato, (large),diced
• 3 x scallions, thinly sliced
• 1/4 c. extra virgin olive oil
• 1 Tbsp. lime zest
• 2 Tbsp. lime juice, freshly squeezed
• 1 Tbsp. dijon mustard
• 1 tsp pure chile pwdr
• 1/2 tsp grnd cumin
• 1/2 tsp salt
• 1/4 tsp crushed red pepper flakes

1. Snap off the chile stems, then roast the poblanos over a gas flame or possibly under a broiler till the skins are lightly charred all over.
2. Place the poblanos in a paper or possibly plastic bag, cover, and let them steam for 15 to 20 min.
3. Peel away the skin, and seed.
4. Dice the peppers, then combine in a large bowl with the black beans, corn, watercress, tomato, and scallions.
5. In a small bowl, whisk together the vinaigrette ingredients.
6. Pour over the salad and toss to coat.
7. Serve chilled or possibly at room temperature.
8. Note: You may substitute two 8-oz cans black beans:.
9. Be sure to rinse and drain them.

poblano chiles, black beans, corn kernels, tomato, scallions, extra virgin olive oil, lime zest, lime juice, mustard, pwdr, cumin, salt, red pepper

Taken from cookeatshare.com/recipes/bean-tomato-and-roasted-poblano-salad-81107 (may not work)