Bean, tomato, and roasted poblano salad
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Bean, tomato, and roasted poblano salad
  Poblano    Salad    Beans  
Last updated 6/12/2012 1:07:47 AM. Recipe ID 33940. Report a problem with this recipe.
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      Title: Bean, tomato, and roasted poblano salad
 Categories: Cookbook, Salad, Beans/legum
      Yield: 6 Servings
 
      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

MMMMM-------------------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.
  
  Recipe 




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Recipe ID 33940 (Apr 03, 2005)

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