It’s Hatch Green Chile season (thank you New Mexico!) Here is a recipe that you will come back to again and again. Perfect for #meatlessmonday !
Tomato, Avocado, Corn and Black Bean Salad
2 avocados, cubed
Dozen or more cherry tomatoes, halved
3 ears of corn, cooked and kernels cut from ears
1 cup black beans, cooked and seasoned
1 cup quinoa, cooked and seasoned
1 head of bibb lettuce, torn
Hatch Chile Dressing (see recipe below)
Cut avocado and set aside. In a large bowl combine tomatoes, corn, black beans, and quinoa. Toss with 2 Tbsp hatch chile dressing. Plate lettuce then top with tomato and corn mixture, then cubes if avocado distributed evenly. Sprinkle with fresh cilantro. Drizzle with hatch chile dressing and serve.
Hatch Chile Dressing
1 – 2 hatch chiles, roasted and seeded
1 cup raw cashews, soaked for 2 – 3 hours
1 tsp cumin
Pinch of sea salt
2 limes, juiced and zested
1 tsp honey
1/4 cup cilantro, chopped
In Vitamix combine all ingredients and blend. Serve with salad, store remaining dressing in refrigerator.