Black Bean and Corn Salad with Hatch Chile

👩🏻‍🍳 Tamara Talks – Black Bean Salad Inspiration

Several years ago, Mark and I celebrated our 34th anniversary at Lawrence Dunham Vineyards at Willcox wine country in Arizona. The owners and winemakers were hosting a wine blending workshop. They invited us to camp in the vineyard, and it was amazing!

Our 3 days under the intensely blue skies at the base of the Chiricahua Mountains were not only informative (and delicious 🙂 ), but we were blessed with new friendships with winemaker Curt Dunham, and his beautiful wife Peggy Fiandaca.

Once we were set up, we enjoyed a lovely meal right in the vineyard. I have made this black bean and corn salad for over 20 years, and it is perfect on a hot summer day. I topped the salad with chipotle and panko crusted cod. Delicioso!

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

Salad Ingredients

• black beans – This black bean salad recipe starts with cooked black beans. You can rinse and drain canned beans, or you can cook dried black beans.
• corn – I love using grilled corn cut off the cob, but I don’t always have time. Frozen corn can be rinsed with warm water to thaw, and added directly. Alternatively, can drain canned corn (not my preference). The fire-roasted variety adds a little extra flavor.
• bell pepper – My preference is to use a red, yellow, or orange bell pepper. Green is fine if that’s what you have.
• scallions – I have also used chopped red onion or shallots, but I do prefer scallions.
• green chile – My favorite is chopped Hatch green chile, but since I moved from New Mexico to deep south Texas, I can’t always get it. Roasted poblanos are the next best thing. You could substitute charred jalapeños, and get a little of that charred, roasted flavor. Canned chiles are fine, but not as good.
• cilantro

Dressing

• fresh lime juice – Please use fresh-squeezed lime juice!
• olive oil
• cumin seeds

🔪 Step-By-Step Instructions

1. Grill the corn – When grilling corn, place each ear on a sheet of foil. Drizzle with a bit of olive oil, and a few grinds of salt and pepper. Grill over medium-low heat for about 20-30 minutes.
2. Assemble the salad – Add prepared ingredients to a large salad bowl.
3. Make the dressing – Whisk dressing ingredients together. Pour over salad. Toss gently to combine.

❓FAQ

💡 Tips

Variations – Avocado is a delicious addition, but keep in mind, it won’t keep well like the other ingredients will. On the other hand, diced raw zucchini is another great addition to this salad, and it will keep well.

This green chile, black bean and corn salad is a perfect summer side dish or a light dinner served with tortillas or tortilla chips, but we enjoy it year ’round!

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