Recipe - Bean Tomato And Roasted Poblano Salad

2 Poblano chiles
2 cup Black beans; cooked (See
note)
1 cup Corn kernels; (fresh)cooked
1 cup Watercress; coarsely chopped
1 Tomato; (large), minced
3 Scallions; thinly cut or sliced up

CHILELIME VINAIGRETTE
One fourth cup Olive oil
1 tablespoon Lime zest
2 tablespoon Lime juice; freshly squeezed
1 tablespoon Dijon mustard
1 teaspoon Pure chile powder
One half teaspoon Ground cumin
One half teaspoon Salt
One fourth 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 8ounce cans black beans. Be sure to rinse and
drain them.

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

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Feb 19,
1998