Southwest Lime Corn Salad

Southwest Lime Corn Salad

(From thevegan8.com)

Ingredients:

  • 1 huge red bell pepper or 2 small ones, finely chopped (200 g, you’ll need about 2 cups chopped.
  • 1-1/4 cups pre-cooked corn (Frozen is fine)
  • 2 15 oz cans low-sodium black beans, drained and rinsed
  • ¼ cup fesh lime juice (about 4 – 5 limes, make sure to measure.)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1/8 teaspoon fine sea salt
  • 1 avocado chopped

Directions:

  1. Preheat the oven to 400 degrees F and line 2 sheet pans with parchment paper. Add the chopped bell pepper to one of the pans and season with salt and pepper.  To the other pan, add the corn and spread out. Add the bell peppers to the middle rack and the corn on the bottom rack.  Roast just for 10 minutes.  This is just enough to give them some flavor and soften them, but retain a bit of firmness.
  2. While the veggies are roasting, drain and rinse the beans and warm them up.
  3. Next, prepare your lime sauce by combining the lime juice, syrup, chili powder, cumin and salt and whisk well. Add to a small pan over the stove over medium medium-low heat. Cook for just a couple of minutes to heat through.
  4. Once the veggies are done from the oven, add them to a large serving bowl. Add the beans and pour the lime sauce over and toss to coat everything evenly.  This gives a wonderful citrus flavor to the salad, with lots of flavor, so hardly any salt is needed.  Adjust seasonings if necessary.
  5. Chop your avocado and add last right before serving. If serving this as a main meal, it will probably only be enough for 2 people, but as a side dish, it will be good for 4 servings.
  6. This salad is delicious both warm and chilled.