Green Bean, Corn, And Roasted Poblano Chile Salad

• 1 poblano chile
• 2 cups (1-inch) diagonally sliced green beans (about 1/2 pound)
• 2 cups fresh corn kernels (about 2 ears)
• 2 cups chopped spinach
• 1 cup cherry tomatoes, halved
• 3 tablespoons thinly sliced green onions
• 2 tablespoons finely chopped fresh cilantro
• Freshly ground black pepper (optional)

1. Place chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes; chop.
2. Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
3. Combine chopped chile, beans, corn, chopped spinach, tomatoes, Cumin-Lime Vinaigrette, green onions, and fresh cilantro, tossing gently to coat. Sprinkle with black pepper, if desired.

chile, green beans, corn kernels, chopped spinach, cherry tomatoes, green onions, fresh cilantro, freshly ground black pepper

Taken from www.myrecipes.com/recipe/green-bean-corn-roasted-poblano-chile-salad (may not work)