Roasted Hatch Chile and Black Bean Salsa Salad

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?



Roasted Hatch Chile and Black Bean Salsa Salad

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


For the dressing

  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1/2 tsp. cumin
  • 1/4 tsp. coriander
  • 1/2 tsp. kosher salt
  • 1/4 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
  • 1/4 cup red onion, chopped small
  • 1 avocado, diced into small chunks
  • 810 cherry tomatoes, quartered
  • 1/4 cup cilantro, chopped
  • 1/8 cup roasted and salted pepitas

To serve

  • 4 cups baby spinach


  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.


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


  • Serving Size: 4
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