Rice Salad with Roasted Chiles

Ingredients

• 4 whole fresh green chiles (about 10 ounces)
• 1 cup chopped sweet red pepper
• 1 medium cucumber, peeled, thinly sliced, and cut in half
• 2 cups cooked long-grain rice (cooked without salt or fat)
• 1/2 cup frozen whole-kernel corn, thawed
• 1/2 teaspoon grated lime rind
• 2 1/2 teaspoons fresh lime juice
• 3 tablespoons minced shallots
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon brown sugar

Preparation

1. Cut chiles in half lengthwise; remove and discard seeds and membranes. Place chiles, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 to 15 minutes or until charred. Place chiles in ice water until cool. Remove from water; peel and discard skins.
2. Chop chiles, and place in a large bowl. Add red pepper and next 5 ingredients; toss well.
3. Combine shallots and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over rice mixture; toss gently. Cover and chill thoroughly.