Black Bean, Corn, Pepper Salad

Directions

1. Cover the beans with water in a saucepan and bring to a boil. Remove from the heat and let stand covered for an hour. Drain the beans and transfer to a large saucepan and add in sufficient fresh water to cover by at least 3 inches and bring to a boil over high heat. Reduce the heat and simmer, partially covered, for 30 min. Stir in 2 tsp. of salt and continue cooking till the beans are just tender, 35-45 min longer; drain.
2. Meanwhile, roast the poblanos under a broiler as close to the heat as possible till the skins are lightly charred. Seal in a paper bag and let steam for 10 min. Rub away the charred skin. Stem, seed and cut into 3/4 inch squares.
3. In a small dry skillet, toast the cumin seeds over moderately high heat, tossing till fragrant and golden, about 1 minute. Bring in a spice mill.
4. In a small bowl, whisk together the vinegar, mustard, cumin seeds, black pepper and remaining 2 tsp. salt. Slowly whisk in the oil.
5. In a large bowl, combine the black beans, poblano peppers and corn. Pour the dressing over the salad and toss well. The recipe can be prepared to this point 24 hrs ahead. Cover and chill. Let return to room temperature before proceeding. Add in the tomatoes and scallions to the salad, toss well and season to taste. Serve at room temperature. For cilantro fans chop the leaves and stir into the salad before serving.