Recipe - Black Bean And Corn Salad With Chile Vinaigrette

2 Dried California chiles
1 cup Water
3 tablespoon Lime juice
One half teaspoon Salt
2 cup Cooked drained black beans
1 cup Cooked whole kernel corn
One fourth cup Chopped red onion
One fourth cup Chopped cilantro
Cilantro sprigs; for garnish
Radicchio leaves

Toast chiles in skillet over low heat until skin is lightly toasted
and chiles are fragrant, 3 to 5 minutes. Set aside until cool enough
to handle, then remove stem and seeds. Bring chiles and water to boil
in saucepan, then reduce heat and simmer until chiles are softened,
about 10 minutes. Let cool 10 minutes. Puree chiles and water in
blender. Add lime juice and salt, and blend. Let cool to room
temperature. Toss together black beans and corn. Stir in red onion
and chopped cilantro. Pour dressing over salad and toss. Let stand 1
hour to blend flavors. Spoon salad over radicchio leaves and garnish
with sprig of cilantro. Yields 6 (One half cup)