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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