Jump Up's: Bean, Tomato, and Roasted Poblano Salad xpst

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* Exported from MasterCook *

 

Bean, Tomato, and Roasted Poblano Salad

 

Recipe By : Jennifer Trainer Thompson, Jump Up and Kiss Me

Serving Size : 6 Preparation Time :0:00

Categories : Cookbook Salad

Beans/Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

*****Chile-Lime Vinaigrette*****

1/4 cup olive oil

1 tablespoon lime zest

2 tablespoons lime juice -- freshly squeezed

1 tablespoon dijon mustard

1 teaspoon pure chile powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon crushed red pepper flakes

 

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.

 

Typos by Brenda Adams <adamsfmle; posted to Veg-Recipes &

Rec-Cafe 5/99.

 

 

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