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5 from 12 votes

Southwest Lime Corn Salad

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mexican
Keyword: southwest lime salad, vegan Mexican salad, vegan salad recipes
Servings: 2 -4
Author: Brandi Doming

Ingredients

  • 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

Instructions

  • 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.