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Bean, Tomato, and Roasted Poblano Salad

A home-style Bean, Tomato, and Roasted Poblano Salad made with Poblano Chiles, Black Beans Cooked, Corn Kernels Cooked, Watercress Coarsely Chopped, and Tomato Diced. Scale it up or down for the number of people at the table.

Ingredients

• 2
• 2 cup
• 1 cup
• 1 cup
• 1
• 3
• 1/4 cup
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   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.

2. 2

   Place the poblanos in a paper or plastic bag, cover, and let them steam for 15 to 20 minutes.

3. 3

   Peel away the skin, and seed.

4. 4

   Dice the peppers, then combine in a large bowl with the black beans, corn, watercress, tomato, and scallions.

5. 5

   In a small bowl, whisk together the vinaigrette ingredients.

6. 6

   Pour over the salad and toss to coat.

7. 7

   Serve chilled or at room temperature.

8. 8

   Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me 1998