Follow these steps for perfect results
black beans
drained and rinsed
corn
drained
avocado
diced
tomato
diced
lime juice
fresh
cilantro
chopped
Hatch green chile
chopped
red onion
chopped
Drain and rinse the canned black beans and corn.
Dice the avocado and tomato into small pieces.
Finely chop the Hatch green chile and red onion.
Chop the cilantro.
In a large bowl, combine the black beans, corn, avocado, tomato, Hatch green chile, red onion, and cilantro.
Squeeze the juice of one lime over the salad.
Mix all ingredients together until well combined.
Serve immediately or chill for later.
Expert advice for the best results
For a creamier salad, add a dollop of sour cream or Greek yogurt.
Adjust the amount of Hatch green chile to your preferred spice level.
Add a pinch of cumin or chili powder for extra flavor.
Everything you need to know before you start
5 minutes
Can be made ahead and chilled for up to 2 days.
Serve in a colorful bowl and garnish with extra cilantro.
Serve with tortilla chips
Serve as a side dish to grilled meats
Serve as a topping for tostadas
Crisp and refreshing to complement the spice.
High acidity cuts through the richness of the avocado.
Discover the story behind this recipe
Popular in Southwestern cuisine, often served during summer gatherings.
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