Bean, Tomato, and Roasted Poblano Salad (recipe)
Ingredients for 6 servings
2 Poblano chiles
2 cupBlack beans; cooked (See note)
1 cupCorn kernels; (fresh)cooked
1 cupWatercress coarsely chopped
1 Tomato; (large), diced
3 scallions thinly sliced
Chilelime Vinaigrette
1/4 cupolive oil
1 tablespoonLime zest
2 tablespoonLime juice; freshly squeezed
1 tablespoondijon mustard
1 teaspoonPure chile powder
1/2 teaspoonground cumin
1/2 teaspoonsalt
1/4 teaspoonpepper crushed flakes

recipe preparation

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.

drain them.
 
search a recipe:
in the title:
in the ingredients:
search
 
You can find more recipes in the biggest cookingrecipe database in the internet at
www.recipedatabase.eu

There you can also view this recipe as PDF-File, put it into your private recipebook, and some more features.

To view this recipe at www.recipedatabase.eu please follow this Link