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
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
8-10 cherry tomatoes, quartered
1/4 cup cilantro, chopped
1/8 cup roasted and salted pepitas
To serve
4 cups baby spinach
Instructions
Combine all of the dressing ingredients in a mason jar, secure the lid and shake vigorously for 15-20 seconds to combine. Set aside.
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
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.
