Green Bean, Corn, and Roasted Poblano Chile Salad

Ingredients

• 1 cup cherry tomatoes halved
• 2 tablespoons cilantro leaves fresh finely chopped
• 2 cups corn kernels fresh ( 2 ears)
• 2 cups green beans diagonally sliced (1-inch) ()
• 3 tablespoons green onions thinly sliced
• 0.3 cup cumin-lime vinaigrette 
• 1  poblano chile 
• 2 cups pkt spinach chopped

Equipment

• baking sheet
• aluminum foil
• ziploc bags

Directions

1. Place chile on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally.
2. Place in a zip-top plastic bag; seal.
3. Let stand 15 minutes. Peel and cut in half lengthwise. Discard seeds and membranes; chop.
4. Steam green beans, covered, 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.
5. Combine chopped chile, beans, corn, chopped spinach, tomatoes, Cumin-Lime Vinaigrette, green onions, and fresh cilantro, tossing gently to coat.
6. Sprinkle with black pepper, if desired.