Hatch Green Chile, Black Bean and Corn Salad

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.

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!

Salad Ingredients

• black beans
• grilled corn, off the cob
• red, yellow, or orange bell peppers
• scallions
• chopped Hatch green chile
• cilantro
• cumin seeds

Dressing

• fresh lime juice
• olive oil

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.

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.

Do I have to use grilled fresh corn? No. I have made it many times with frozen and thawed corn, and it is still delicious.

How long will the salad keep? I don’t keep it more than 2 or 3 days as the flavors get pretty strong.

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!

Hatch Green Chile, Black Beans, and Corn Salad

Tamara Andersen

A healthy, quick summer salad with flavors of the southwest… Hatch green chile, fresh corn, black beans, and a zesty lime dressing!

4.60 from 5 votes

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Cuisine Southwest

Servings 6 servings

Calories 298 kcal

Ingredients

  

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Salad Ingredients

• 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
• ½ cup Hatch green chile - chopped
• ½ cup fresh cilantro - rinsed, patted dry, and rough chopped
• 2 teaspoons cumin seeds - toasted in a dry pan

Salad Dressing

• 2 limes - juiced (about 1/4 cup)
• ¼ cup olive oil
• salt and pepper to taste

Instructions

Salad

• 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

Dressing

• Whisk dressing ingredients together. Pour over salad. Stir gently to combine.

Notes

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

Calories: 298kcal | Carbohydrates: 31g | Protein: 9g | Fat: 17g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

🍷 Lawrence Dunham Vineyards

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.

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