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.
Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
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.
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Nothing spectacular but good and a way to incorporate a lot of fresh veggies as a side dish. For me the poblano didn't really come through, I might think about using two next time. Otherwise good and I'd probably make it again at some point although I wouldn't consider it a go to recipe.
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