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–+ servings

Southwest Roast Corn Salad

Servings 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Ingredients

Dressing Ingredients:

  • 1 cup vegan plain yogurt
  • 1/2 lime, juiced
  • 1/2 small orange, juiced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika powder
  • 1/4 tsp ground cumin
  • 1 chipotle pepper (from a can in adobo sauce)

Salad Ingredients:

  • 1/2 red onion finely chopped
  • 2 roma tomatoes diced
  • 1 can black beans roughly 1 1/2 cups
  • 1/2 red bell pepper diced
  • 1 avocado chopped
  • 1 1/2 cup white rice or quinoa or brown rice
  • 2 fresh jalapeños diced
  • 1/3 cup fresh cilantro finely chopped
  • 2 cobs of corn
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika powder
  • 1/2 tsp salt

Instructions

  • Preheat the oven to 350 F (180 C).
  • Add the olive oil, garlic powder, onion powder, paprika powder, and salt to a large baking dish. Mix thoroughly, then add the corn and ensure it is coated in the olive oil mixture.
  • Bake the corn for 30 minutes, turning it halfway through to ensure even cooking on all sides.
  • As the corn bakes, place the dressing ingredients in a high-speed blender and blend until smooth.
  • Prepare the rest of the salad ingredients and place them in a large serving bowl.
  • After the corn is cooked, allow it to cool, then cut the kernels from the cob and add them to the salad.
  • Pour the dressing over the salad and serve.