| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Beans/legum, Cookbook, Salad | 6 | Servings | |
INGREDIENTS
| 2 | Poblano chiles | |
| 2 | c | Black beans, cooked See |
| note | ||
| 1 | c | Corn kernels, freshcooked |
| 1 | c | Watercress, coarsely chopped |
| 1 | Tomato, largediced | |
| 3 | Scallions, thinly sliced | |
| 1/4 | c | Olive oil |
| 1 | T | Lime zest |
| 2 | T | Lime juice, freshly squeezed |
| 1 | T | Dijon mustard |
| 1 | t | Pure chile powder |
| 1/2 | t | Ground cumin |
| 1/2 | t | Salt |
| 1/4 | t | Crushed red pepper flakes |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 0mg
Sodium: 364.8mg
Potassium: 251mg
Carbohydrates: 14.9g
Fiber: 5.4g
Sugar: <1g
Protein: 5.5g