Bean, Tomato, and Roasted Poblano Salad
| Yield: | 6 Servings |
| Categories: | Salad, Beans |
| 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 | |
| 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 |
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