Try this Southwest Lime Corn Salad recipe, or contribute your own.
- 1 tablespoon pure maple syrup
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 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)
- 1/8 easpoon fine sea salt
- 1 avocado chopped
- Carbohydrate 5.28384999602998 g
- Cholesterol 0 mg
- Fat 0.239857499988165 g
- Fiber 0.277425004959106 g
- Protein 0.1731925 g
- Saturated Fat 0.0297732499978697 g
- Serving Size 1 1 -4 serving (8g)
- Sodium 8.07699999946743 mg
- Sugar 5.00642499107088 g
- Trans Fat 0.0359715 g
- Calories 22 calories
Step-by-step
- 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.
Pairing Suggestions
Bright citrus acidity and smoky chili powder demand proteins that offer rich, savory contrasts. Grilled skirt steak or charred flank steak sliced thin against the grain absorbs the lime dressing effectively. Alternatively, pan-seared white fish such as cod or tilapia provides a neutral, flaky base that complements the warm black beans and creamy avocado chunks. Serve the mixture inside crisp corn tortillas alongside a rich tahini sauce to balance the tart dressing.
Scaling and Storage
Doubling the quantities requires using four separate sheet pans to prevent overcrowding, which causes steaming instead of roasting. Raw vegetables release excess liquid if stacked too high. Leftovers keep well in an airtight container in the refrigerator for up to three days, though avocados should always be diced and folded in immediately prior to serving to prevent browning.
