Roasted Poblano and Sweet Potato Salad

Ingredients

• Olive oil
• Salt
• Pepper
• Red onion
• Onion
• Chopped cilantro
• Cumin
• Black beans
• Lime
• Cilantro leaves
• Sweet potatoes
• Can
• Cilantro
• Juice
• Half
• Corn kernels
• Ice
• Sweet potato

Directions

1. Set the oven to broil at 400 degrees. Cover a baking sheet with foil, coat the poblanos with non-stick spray, and place them on the sheet. Position the pan so the peppers are about 4 inches from the broiler coils; use the 2nd rack level if that puts them in the right spot. Broil the poblanos on 1 side for 15 minutes, turn them over, then give the other side 5 minutes. The skins should be blistered and black all over; that char brings the smoky flavor and gets peeled away later.
2. As the peppers roast, peel the sweet potatoes and cut them into fairly even 1 inch square chunks. Add the sweet potatoes to a bowl with 3 Tbsp olive oil, 2 tsp cumin, 1/2 tsp salt, and chopped cilantro leaves from about half a bunch. Toss until every piece is coated. Around this point, the peppers should be ready to come out.
3. Once the peppers are out of the oven, transfer them to a resealable freezer bag and let them cool. As they sit, they will steam inside the bag, which makes the skins much easier to remove.
4. Switch the oven from broil to bake, leaving it at 400 degrees. Empty the bowl of sweet potatoes onto the same baking sheet used for the peppers, then roast for 30 minutes. Stir the chunks at the halfway point.
5. After draining the can of black beans, rinse them well. Defrost 1 cup of frozen corn kernels. If using it, very finely cut 1/4 red onion. Combine the beans, corn, and onion in a bowl. When the poblanos have cooled, rub away the skins, open the peppers, remove the seeds, seed pod, and stem, and cut the flesh into chunks. Add the chopped poblanos to the bowl with the vegetables.
6. After the sweet potatoes finish roasting, leave them to cool for about 10 minutes. Meanwhile, cut up the remaining half of the cilantro and squeeze the lime for juice. Stir the sweet potatoes, cilantro, and lime juice into the bowl with the rest of the ingredients, then serve. Eat it warm or cold.