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Receta Bean, Tomato, And Roasted Poblano Salad
by Global Cookbook

Bean, Tomato, And Roasted Poblano Salad
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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

  1. 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.
  2. Peel away the skin, and seed. Dice the peppers, then combine in a large bowl with the black beans, corn, watercress, tomato, and scallions.
  3. In a small bowl, whisk together the vinaigrette ingredients. Pour over the salad and toss to coat. Serve chilled or possibly at room temperature.
  4. Note: You may substitute two 8-oz cans black beans:. Be sure to rinse and drain them.