South West Roasted Corn Salad

As the warmth of summer arrives, nothing beats the joy of enjoying a fresh and colorful salad. Among the many delightful options, the South West Roasted Corn Salad shines brightly. It combines rich flavors with a visually appealing presentation, promising a dish that not only captures summer’s essence but also delights the palate.

⏱️ 40 mins | gluten free 🌾

Dressing Ingredients:

• 1 cup vegan plain yogurt

• Juice from 1/2 lime

• Juice from 1/2 small orange

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika powder

• 1/4 tsp ground cumin

• 1 chipotle pepper from a can

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:

1. Preheat the oven to 350 F (180 C).

2. 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.

3. Bake the corn for 30 minutes, turning it halfway through to ensure even cooking on all sides.

4. As the corn bakes, place the dressing ingredients in a high-speed blender and blend until smooth.

5. Prepare the rest of the salad ingredients and place them in a large serving bowl.

6. After the corn is cooked, allow it to cool, then cut the kernels from the cob and add them to the salad.

7. Pour the dressing over the salad and serve.