Black bean corn salad with hatch green chile. Roasted Hatch green chile is the star ingredient in this zesty Hatch Green Chile, Black Bean and Corn Salad! Dressed with a light lime and toasted cumin seed dressing, this salad is a perfect side for dinner, a stand-alone light and healthy vegetarian meal, or a salsa for fish tacos. Add all ingredients into a bowl a mix..
Chop all the veggies (and technically fruits). Add black beans, corn, tomatoes, bell pepper, red onion, avocado and jalapeno to a large bowl. Place chile pepper in a resealable plastic bag. You can make Black bean corn salad with hatch green chile using 9 ingredients and 1 steps. Here is how you make it.
Ingredients of Black bean corn salad with hatch green chile
- Prepare 1 can of black beans.
- Prepare 1 can of corn.
- It’s 1 of avocado.
- Prepare 1 of tomato.
- You need 1 of juice of lime.
- You need 3 tbsp of cilantro.
- You need 3 of Hatch green chile.
- You need 1/3 cup of red onion.
- You need of salt.
Peel skin off chile pepper and chop. A touch of cumin adds savory warmth to this dish. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. For the Hatch Green Chile Dressing.
Black bean corn salad with hatch green chile step by step
- Add all ingredients into a bowl a mix..
While blending on low speed, pour the oil in a steady stream. Continue to blend until smooth and emulsified. Finally top with mild cheddar cheese, cover with lid just until cheese melts. This black bean and corn salad is a fresh mix of black beans, corn, red peppers, jalapeno and avocado, all tossed in a zesty cilantro lime dressing.. In a small bowl, whisk together the cilantro, olive oil, lime juice, honey, chili powder, cumin and salt and pepper.