Southwestern corn salads are a fairly popular dish for the warmer weather. I honestly can’t get enough of them. I created my own favorite version. Most versions seem to have tomatoes and onions and I don’t care too much for them raw in this type of dish, so I just stuck with lots of bell pepper.
This is such a simple, incredibly fast dish to throw together with loads of flavor. The whole recipe is just 8 basic ingredients (+ salt). For the “dressing”, I made it a tad sweet, so it wasn’t just straight lime juice, it gave it a wonderful flavor to the end product. When tossed with all the ingredients, it gives a wonderful punch of lime flavor with a sweet undertone. My hubby especially loves this dish! It’s great on it’s own or as a filling inside tacos too.
I can’t wait to hear what you all think of this super simple, easy and delicious southwest lime corn salad! It’s one of our favorites for sure. It means the world to hear your awesome feedback, so please leave it below after you make this. In addition, if you want, I’d love to see your photo on Instagram using my hashtag #thevegan8, otherwise I’ll likely miss it since my feed moves quickly. Thank you!
Southwest Lime Corn Salad
- 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 I just used frozen
- 2 15 oz cans low-sodium black beans drained and rinsed
- 1/4 cup fresh lime juice about 4-5 limes, make sure to measure
- 1 tablespoon pure maple syrup
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon fine sea salt
- 1 avocado chopped
- Preheat the oven to 400 degrees 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 so flavor and soften them, but retain a bit of firmness.
- While the veggies are roasting, drain and rinse the beans and warm them up.
- 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-low heat. Cook for just a couple of minutes to heat through.
- 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 give a wonderful citrus flavor to the salad with lots of flavor, so hardly any salt is needed. But taste and adjust seasonings if necessary. I sprinkled more chili powder and just a pinch of salt.
- 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. We've eaten this as a salad and also added it as a filling inside tacos with my Mexican Tahini Sauce as a dipping sauce. YUM.
- This salad is delicious both warm and chilled.