Sunday, February 1, 2015

Black Bean & Chile Salad

Allow me to introduce you to yet another winning recipe from The Superfoods Cookbook by Dana Jacobi.  This recipe would make a perfect dish to pass at a potluck.

I wasn't sure what to expect from the Poblano chiles, but they didn't have much of a kick like I expected them too (not sure if this is true of all Poblano chiles or just the ones that I happened to pick out?).  Either way, the chiles did add great flavor and the odd combination of sherry vinegar with the mustard was a surprisingly great addition to the salad.


You can throw this dish together in no time and keep it in a covered bowl in the refigerator for the week.  Hope you enjoy this one as much as I do!


Black Bean & Chile Salad


(Serves 6)


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2 Poblano Chile Peppers


1/4 Cup Extra-Virgin Olive Oil


2 TBS Sherry Vinegar


1 TBS Dijon Mustard (I used whole grain mustard)


1/2 TSP Cumin


Salt


Pepper


2 Cans Black Beans, rinsed and drained


1/2 Red Onion, diced


1 Pint (370 g) Cherry Tomatoes, halved (I used one heirloom tomato, diced)


Directions:


1) Cut 2 Poblano chiles in half lengthwise and remove seeds, stems, and the ribs.


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2) Place chiles cut side down on a baking sheet and broil, turning as needed, until the skin is blackened all over (I should probably have left mine to blacken even a little more!).


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3) Transfer to a heatproof bowl, cover with plastic wrap, and let steam for 5 minutes.


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4) Using wet fingers, peel off the blackened skin.  Dice chilies or cut into strips.


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5) Meanwhile, in a bowl, whisk together extra-virgin olive oil, sherry vinegar, mustard, cumin, and add salt and pepper to taste. Add black beans, tomatoes, onion, and chile peppers and toss well.


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6) Let stand for a few minutes to blend the flavors.



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I have been eating this as a side dish with a veggie burger or as a simple snack during my day!  I have also found it to be absolutely delicious as a filler for a taco!  Just add a little cheese to bind it all together and heat it on the stove.  Topping suggestions: sliced avocado, diced tomato, and greek yogurt! Dinner is served!!


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xoxo,


Aleena

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