Hatch Chile and Lemon Rice Salad
Sweet, sour, salty and crunchy this easy, make ahead roasted Hatch chile and lemon rice salad recipe goes great with anything off the grill!
Servings: 6 - 8 servings
Calories: 362kcal
Ingredients
- For the relish:
- 1 large lemon
- 1 shallot minced
- 2 tbsp. fresh lemon juice
- 1 Tbsp. white wine vinegar
- 1 clove garlic minced
- 2 Tbsp. minced fresh chives
- 1 Tbsp. minced fresh parsley
- ⅓ cup extra virgin olive oil
- For the salad:
- 1 recipe lemon relish
- 1 cup long grain rice cooked
- ¼ cup fresh lime juice
- 1 tsp. ground cumin
- 1 tsp. oregano mexican if possible
- 1 tsp. Tangin
- 1 cup roasted hatch chiles cut into ½ inch dice
- 1 ½ cups fresh corn kernels
- 1 cup diced seeded yellow bell pepper
- 1 cup diced zucchini
- 1 avocado peeled and diced
- ¾ cup minced cilantro
Instructions
- For the relish - Remove the zest from the lemon and add to a small mixing bowl. Slice the lemon thinly and then remove the remaining peel. Chop the pulp and add pulp and any remaining juices. Add the remaining ingredienst and stir. Season with salt and pepper. Set aside.
- For the salad: Cook the rice and let cool. In a large mixing bowl, add the remaining ingredients except the avocado. Add the rice and the lemon relish. Stir to thoroughly combine. Fold in the cilantro and avocado and serve.
Nutrition
Calories: 362kcal | Carbohydrates: 43g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 280mg | Potassium: 566mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 67.2mg | Calcium: 56mg | Iron: 2.6mg