| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cookbook, Salad, Beans/legum | 6 | Servings | |
INGREDIENTS
| 2 | Poblano chiles | |
| 2 | c | Black beans; cooked (See note) |
| 1 | c | Corn kernels; (fresh)cooked |
| 1 | c | Watercress; coarsely chopped |
| 1 | Tomato; (large),diced | |
| 3 | Scallions; thinly sliced | |
| 1/4 | c | Olive oil |
| 1 | tb | Lime zest |
| 2 | tb | Lime juice; freshly squeezed |
| 1 | tb | Dijon mustard |
| 1 | ts | Pure chile powder |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1/4 | ts | Crushed red pepper flakes |
INSTRUCTIONS
CHILE-LIME VINAIGRETTE 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. Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 19, 1998
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