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    Home » Recipes » Lunch

    Roasted Hatch Chile and Black Bean Salsa Salad

    Roasted Hatch Chile and Black Bean Salsa Salad {Beard and Bonnet} #glutenfree #vegan
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    Roasted Hatch Chile and Black Bean Salsa Salad {Beard and Bonnet} #glutenfree #vegan
    Roasted Hatch Chile and Black Bean Salsa Salad

    Happy Labor Day Beard and Bonnet friends! Let's get this holiday started with a delicious no-cook recipe that will knock your friends and families socks off shall we? You see, it has been HOT here in Long Beach the past week or so and although I have forced myself to turn on the stove a few times I just don't think I can handle it today. Lucky for me I have a few no-cook recipes up my sleeve (that my family really loves) to get us through weeks like these. One of my all-time favorite no-cook recipes is my Southwestern Salsa Salad; it is fast, easy, and perfect for just about any occasion. Did I mention how delicious it is?  This version of my go-to, no-cook dinner includes roasted hatch chiles and black beans. I have made both versions in the last week for my family, once with tortilla chips and roasted hatch chile cashew cream drizzle and once as a salad served over baby spinach leaves from our CSA basket with a side of rice infused with heirloom chile powder.  Both times I prepared these dinners there wasn't a bite left on a single plate at the dinner table and the serving dish was equally as empty. What is your go-to no cook recipe for hot summer days like these?

     

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    Roasted Hatch Chile and Black Bean Salsa Salad

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    An amazing salsa packed with hatch chiles, black beans, pepitas, avocado, and lime. This salsa is great with chips but substantial enough to stand alone as a main dish.

    • Author: Beard + Bonnet
    • Prep Time: 20
    • Total Time: 20 minutes

    Ingredients

    Scale

    For the dressing

    • ¼ cup olive oil
    • ¼ cup freshly squeezed lime juice
    • ½ tsp. cumin
    • ¼ tsp. coriander
    • ½ tsp. kosher salt
    • ¼ tsp. pepper

    For the salad

    • 1 ear of organic white corn, kernels removed
    • 2 medium sized mild roasted hatch chile's, seeds removed and coarsely chopped
    • 1 can organic black beans, rinsed and drained
    • ¼ cup red onion, chopped small
    • 1 avocado, diced into small chunks
    • 8-10 cherry tomatoes, quartered
    • ¼ cup cilantro, chopped
    • ⅛ cup roasted and salted pepitas

    To serve

    • 4 cups baby spinach

    Instructions

    1. Combine all of the dressing ingredients in a mason jar, secure the lid and shake vigorously for 15-20 seconds to combine. Set aside.
    2. Place all of the prepped ingredients for the salad in a large mixing bowl, pour the dressing over the salad and toss to combine. Allow 15-20 minutes for the salad to marinate before serving.

    To serve

    1. Place approximately 1 cup of spinach on each plate and top with a heaping scoop of salad.

    Notes

    • Alternatively you can serve this salad with chips like salsa or in taco shells topped with shredded spinach leaves or lettuce.

    Nutrition

    • Serving Size: 4

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

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    About Meg

    Individual Strawberry Crisps

    Life can get pretty complicated, especially around dinner time. Whether you’ve got picky eaters, or bonafide allergy concerns, we’ve got some inspiration that’ll get you excited to bring all of those wants, needs and like-to-have’s around your family table. I’ve put together a couple of quick articles and guides to help you get started on your journey, or maybe just to help you get to know us a little better. So dig in and see what we’re all about. Just don’t judge – because we’re a total mess! More About Us

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