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Ingredientes
- 2 x poblano chiles
- 2 c. black beans, cooked (See note)
- 1 c. corn kernels, (fresh)cooked
- 1 c. watercress, coarsely minced
- 1 x tomato, (large),diced
- 3 x scallions, thinly sliced
- 1/4 c. extra virgin olive oil
- 1 Tbsp. lime zest
- 2 Tbsp. lime juice, freshly squeezed
- 1 Tbsp. dijon mustard
- 1 tsp pure chile pwdr
- 1/2 tsp grnd cumin
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
Direcciones
- Snap off the chile stems, then roast the poblanos over a gas flame or possibly under a broiler till the skins are lightly charred all over. Place the poblanos in a paper or possibly plastic bag, cover, and let them steam for 15 to 20 min.
- 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 possibly at room temperature.
- Note: You may substitute two 8-oz cans black beans:. Be sure to rinse and drain them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 90 | 28% |
| Total Fat 10.26g | 13% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 233mg | 10% |
| Potassium 1121mg | 32% |
| Total Carbs 46.36g | 12% |
| Dietary Fiber 11.0g | 37% |
| Sugars 3.0g | 2% |
| Protein 15.14g | 24% |
