Vinaigrette:

• 4 oz Fresh Hatch Green Chile, roasted and chopped;
• or 4 oz Roasted Hatch Green Chile;
• or 4oz Pure Hatch Green Chile
• 1/4 cup cilantro, chopped
• 3 tbsp lime juice
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tbsp white wine vinegar 
• 1 tbsp water
• 1 tsp honey

Salad:

• 16 oz veggie pasta rotini noodles, cooked
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes, drained
• 2 avocados, diced

1. Combine the vinaigrette ingredients together in a small bowl.

2. Toss salad ingredients together in a large bowl.

3. Pour vinaigrette over salad in large bowl and mix!