Black Bean, Corn and Hatch Chile Salad

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    Hatch Chilis from New Mexico are what makes this southwest salad special! They are grown in Hatch, New Mexico and are harvested in late August. If you can find them, buy some, roast them and put them in the freezer to enjoy throughout the year! I purchase the medium chilis, I think that the hot ones are too spicy!

    To roast the chilis, place them over the burner of your gas stove, or grill. Turn frequently, until the skin of the chili turns black. Place in a container and cover, to steam the chilis. The chilis can be used or placed in the freezer. When ready to use, scrape off the black skin, slice the chili and remove the seeds.

    Chop the chilis very small as a large bite of them can overpower the dish. Adjust the amount of chilis to your desired level of spiciness! This recipe can be made the day before to blend the flavors together!


  1. 3 c black beans, rinsed and drained
  2. 3 c grilled corn (off the cob) about 4 ears
  3. 2 red, yellow, or orange bell peppers, chopped
  4. 3 green onions, chopped
  5. 1/4-1/2 c roasted Hatch green chiles finely chopped
  6. 2 t cumin seeds, toasted in a dry pan
  7. 2 limes, juiced, about 1/4 c
  8. 1/4 c extra virgin olive oil
  9. salt to taste
  10. pepper to taste


  1. In a large bowl, combine all ingredients, mix well.
  2. Chill unti ready to serve.

Picture of Recipe

Black Bean, Corn and Hatch Chile Salad - Picture of Recipe
Serves: 10-12 servings
Prep Time: 30 minutes
Course: Salad,Side Dish,Condiment/Sauce
Type of Food: Bean Dish,Salad,Condiment/Sauce,Vegetarian,Vegan
Ethnicity/Origin: Southwestern,Mexican
Key Ingredient: Beans,Corn,Hatch Chiles
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Refrigerator
Themes/Holidays: Cinco de Mayo

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