Instructions: Snap off the chile stems, then roast the poblanos over a gas flame or under a broiler until the skins are lightly charred all over. Place the poblanos in a paper or plastic bag, cover, and let them steam for 15 to 20 minutes.

Peel away the skin, and seed. Dice the peppers, then combine in a large bowl with the black beans, corn, watercress, tomato, and scallions.

In a small bowl, whisk together the vinaigrette ingredients. Pour over the salad and toss to coat. Serve chilled or at room temperature.

Note: You may substitute two 8-ounce cans black beans:. Be sure to rinse and drain them.

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