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 large red bell pepper, chopped (200g, you'll need about 2 cups chopped)
- 1 1/4 cups pre-cooked corn
- 2 15 oz cans low-sodium black beans, drained & rinsed
- 1/4 cup (60g) fresh lime juice
- 1 tablespoon (20g) pure maple syrup
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/8 teaspoon fine sea salt
- 1 avocado chopped
- Optional crushed tortilla chips for added crunch
- Preheat the oven to 400°F and line a pan with parchment paper. Add the bell pepper and season with salt and pepper. Roast for 10 minutes.
- While the peppers are roasting, place the corn and beans in a bowl and warm up, as desired, either in the microwave or over a stove.
- Combine the lime juice, syrup, chili powder, cumin and salt in a small bowl, and whisk well. Add the lime mixture to a small pan over medium-low heat. Cook 2 minutes to heat through.
- Add the roasted pepper to a large serving bowl. Add the corn, beans, and lime mixture, and toss to coat everything evenly. Taste and add more salt and seasoning, if desired.
- 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.