• 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

 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?