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

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


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.



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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