• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Bean, Tomato, and Roasted Poblano Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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

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.

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