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1
Cover the beans with water in a saucepan and bring to a boil.
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2
Remove from the heat and let stand covered for an hour.
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3
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.
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4
Reduce the heat and simmer, partially covered, for 30 min.
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5
Stir in 2 tsp.
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6
of salt and continue cooking till the beans are just tender, 35-45 min longer; drain.
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7
Meanwhile, roast the poblanos under a broiler as close to the heat as possible till the skins are lightly charred.
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8
Seal in a paper bag and let steam for 10 min.
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9
Rub away the charred skin.
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10
Stem, seed and cut into 3/4 inch squares.
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11
In a small dry skillet, toast the cumin seeds over moderately high heat, tossing till fragrant and golden, about 1 minute.
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12
Bring in a spice mill.
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13
In a small bowl, whisk together the vinegar, mustard, cumin seeds, black pepper and remaining 2 tsp.
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14
salt.
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15
Slowly whisk in the oil.
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16
In a large bowl, combine the black beans, poblano peppers and corn.
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17
Pour the dressing over the salad and toss well.
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18
The recipe can be prepared to this point 24 hrs ahead.
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19
Cover and chill.
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20
Let return to room temperature before proceeding.
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21
Add in the tomatoes and scallions to the salad, toss well and season to taste.
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22
Serve at room temperature.
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23
For cilantro fans chop the leaves and stir into the salad before serving.
