Side Pannel
Bean, Tomato, and Roasted Poblano Salad
Bean, Tomato, and Roasted Poblano Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
CHILE-LIME VINAIGRETTE
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.
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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