Green Bean, Corn, and Roasted Poblano Chile Salad
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
1Place 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.
4 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.