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Hatch chile and Lemon Rice Salad
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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!
Prep Time30 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6 - 8 servings
Calories: 362kcal


  • 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
  • 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


  • 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.


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