Green Bean, Corn, and Roasted Poblano Chile Salad

Ingredients

• 1 poblano chile
• 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
• 1/3 cup Cumin-Lime Vinaigrette
• 3 tablespoons thinly sliced green onions
• 2 tablespoons finely chopped fresh cilantro
• Freshly ground black pepper (optional)

Preparation

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.