Roasted Hatch green chile is the star ingredient in this zesty, Southwest Black Bean, Corn, and Green Chile Salad! Dressed with a light lime and toasted cumin seed vinaigrette, this salad is a perfect side for dinner, a stand-alone light and healthy lunch, and a salsa for fish tacos.
In Europe we thought of wine as something as healthy and normal as food and also a great giver of happiness and well being and delight. Drinking wine was not a snobbism nor a sign of sophistication nor a cult; it was as natural as eating and to me as necessary.
~~ Ernest Hemingway, A Moveable Feast, 1964
June 7, 1980, I married the love of my life, and June 7, 2014 was our 34th anniversary! While our path through life together has been riddled with potholes and boulders, we have been blessed in so many ways. We do make a point of taking time out of our busy schedules to re-energize our relationship, and this year was no exception.
Our mutual love of good wine has been one of the most fun and fulfilling aspects of our marriage. We make kit wines at home, and our travels always include visits to local, boutique wineries. Several years ago, we enjoyed our first trip to Willcox wine country in Arizona. (Yes, southeast Arizona has a growing and vibrant wine industry!) When we pondered the possibilities for an anniversary trip, the Wine Blending Workshop at Lawrence Dunham Vineyards on June 7th seemed perfect.
We were fortunate enough to be invited to park our trailer at Lawrence Dunham Vineyards in Pearce, Arizona in August of 2011 for their Annual Grapes to Glass Symposium. 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. It has been our pleasure to return annually to their little bit of heaven in southeast Arizona’s high desert. We left behind 108° in Las Cruces, and arrived at the vineyard last Thursday afternoon. Pearce is about 1,000 feet higher elevation, and cooler by about 10°. The nighttime temperature were in the low sixties – a welcomed reprieve from the heatwave at home.
Once we were set up, we enjoyed a lovely meal right in the vineyard. I have made this salad for over 20 years, and it is perfect on a hot summer day. I topped the salad with crunchy, chipotle and panko crusted cod. The play of textures worked really well, and the acidity of the lime juice is a perfect complement to the cod. I’ve also served this salad as a salsa/relish for fish tacos, and as a side dish with grilled chicken or pork. The meal paired well with Coronado Vineyards 2012 Chardonnay. I think the salad might be even better with Curt and Peggy’s 2012 Sky Island Viognier. The crisp acidity would be perfect with the fish and spicy salad!
- 3 cups black beans, rinsed and drained
- 3 cups grilled corn, off the cob, about 4 ears
- 2 red, yellow, or orange bell peppers, chopped
- 3 scallions, chopped
- 1/2 cup Hatch green chile, chopped
- 1/2 cup fresh cilantro, rinsed, patted dry, and rough chopped
- 2 teaspoons cumin seeds, toasted in a dry pan
- 2 limes, juiced (about 1/4 cup)
- 1/4 cup olive oil
- salt and pepper to taste
- Grill corn. Unwrap to cool. Remove from the cob, and place in a large salad bowl.
- Add black beans, chopped bell pepper, scallions, green chile, cilantro, and cumin seeds. Stir well to combine ingredients
- Whisk dressing ingredients together. Pour over salad. Stir gently to combine.
Avocado is a great addition, but keep in mind, the salad won't keep once you add avocado.
I dress salads lightly. Adjust amounts if you prefer a more heavily dressed salad.
Use frozen or canned corn if you don't have time to grill it. You'll lose the additional flavor of the grilled corn, but it will still be a great salad!
Macronutrients (approximation from MyFitnessPal.com): 298 calories; 9 g protein; 31 g carbohydrates; 17 g fat.
Nutrition Information:Yield: 6
Amount Per Serving:Calories: 298 Total Fat: 17g Carbohydrates: 31g Protein: 9g
- 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. You can substitute canned or frozen corn.
- For less mess in tight cooking conditions like a trailer kitchen, grill the corn in advance at home. Remove from the cob, and store in an airtight container until needed.
- Avocado is a delicious addition, but keep in mind, it won’t keep.
- Zucchini raw and diced is another great addition to this salad.
- If you want to try the cod, see my post Sesame and Panko Crusted Swai Fillets. Omit the sesame seeds from the panko mixture, and replace with 1 teaspoon ground chipotle powder, and 1 teaspoon cumin. Substitute cod for the swai.
The Wine Blending Workshop was serious fun! Curt split us into three teams of four. We had jars of Grenache aged in new French oak, Grenache aged in neutral oak, and Petite Sirah – LDV’s signature grape. The process was to create several blends, select a team favorite, and submit to the winemaker for a blind tasting. The winning blend was a 70% Grenache aged in French oak, 25% Grenache aged in neutral oak, and 5% Petite Sirah. Curt Dunham is a very gifted winemaker, Peggy Fiandaca is a charming and lovely hostess, the vineyard is gorgeous and peaceful, and I highly recommend including a visit to the winery if the opportunity arises. Contact Peggy via the “contact” tab at http://lawrencedunhamvineyards.com/index.html for more information.