Ingredients: 1 poblano chile, 2 cups shelled green beans, 1 tablespoon olive oil, 1 cup finely chopped Vidalia or other sweet onion, 1 cup finely chopped red bell pepper, 1/2 cup finely chopped green bell pepper, 3 garlic cloves, minced, 1 cup grape tomatoes, halved, 1/4 cup chopped fresh cilantro, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper, Cilantro sprigs (optional)
Cut poblano chile in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop and set aside.
Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook 25 minutes or until tender. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; saute 6 minutes. Add garlic; saute 1 minute. Stir beans in corn; saute 6 minutes or until corn is tender. Add poblano and tomatoes; cook 2 minutes. Remove from heat; stir in chopped cilantro, juice, salt and black pepper. Garnish with cilantro sprigs if desired.
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