Green Bean, Corn, and Roasted Poblano Chile Salad

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Green Bean, Corn, and Roasted Poblano Chile Salad

Yields1 Serving
 1 poblano chile (or Numex pepper)
  2 cups (1-inch) diagonally sliced green beans (about 1/2 pound)
  2 cups fresh corn kernels (about 2 ears)
  2 cups chopped spinach
  1 cup cherry tomatoes, halved, or heirlooms diced
  1/3 cup Cumin-Lime Vinaigrette (see recipe below)
  3 tablespoons thinly sliced green onions
  2 tablespoons finely chopped fresh cilantro
  Freshly ground black pepper (optional)
 
  1 cup vegetable broth
  2 teaspoons cornstarch
  3 tablespoons fresh lime juice
  1 tablespoon extravirgin olive oil
  1 teaspoon sugar
  1/4 teaspoon salt
  1/4 teaspoon ground cumin
  1/8 teaspoon freshly ground black pepper
1

Place chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes; chop.

2

Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

3

Combine chopped chile, beans, corn, chopped spinach, tomatoes, Cumin-Lime Vinaigrette, green onions, and fresh cilantro, tossing gently to coat. Sprinkle with black pepper, if desired.

5

Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.

Ingredients

 1 poblano chile (or Numex pepper)
  2 cups (1-inch) diagonally sliced green beans (about 1/2 pound)
  2 cups fresh corn kernels (about 2 ears)
  2 cups chopped spinach
  1 cup cherry tomatoes, halved, or heirlooms diced
  1/3 cup Cumin-Lime Vinaigrette (see recipe below)
  3 tablespoons thinly sliced green onions
  2 tablespoons finely chopped fresh cilantro
  Freshly ground black pepper (optional)
 
  1 cup vegetable broth
  2 teaspoons cornstarch
  3 tablespoons fresh lime juice
  1 tablespoon extravirgin olive oil
  1 teaspoon sugar
  1/4 teaspoon salt
  1/4 teaspoon ground cumin
  1/8 teaspoon freshly ground black pepper

Directions

1

Place chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes; chop.

2

Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

3

Combine chopped chile, beans, corn, chopped spinach, tomatoes, Cumin-Lime Vinaigrette, green onions, and fresh cilantro, tossing gently to coat. Sprinkle with black pepper, if desired.

5

Combine broth and cornstarch in a small saucepan, stirring with a whisk. Bring broth mixture to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat, and stir in the remaining ingredients. Cover and chill. Stir before using.

Green Bean, Corn, and Roasted Poblano Chile Salad
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