Description
A vibrant salad featuring smoky roasted corn, charred peppers, and a zesty lime-cilantro vinaigrette, packed with plant proteins and fiber.
Ingredients
Scale
- 2 cups fresh or frozen corn
- 1 tablespoon olive oil (for corn)
- 2 bell peppers, halved
- 1 can (15 oz) black beans, rinsed and drained
- 1 tablespoon olive oil (for beans)
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon ground cumin
- 1 small garlic clove, minced
- 1 tablespoon maple syrup or agave
- Salt to taste
- 4 cups chopped romaine or mixed greens
- 1 cup cooked quinoa (optional)
Instructions
- Preheat the oven to 425°F.
- Toss corn with 1 tablespoon olive oil and spread on a baking sheet. Roast for 12-15 minutes until lightly charred.
- Roast halved bell peppers alongside corn for 12-15 minutes, then chop roughly.
- If desired, crisp the black beans in a 400°F oven for 10-12 minutes with 1 tablespoon olive oil and a pinch of smoked paprika.
- In a bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lime juice, cumin, garlic, maple syrup, and salt to taste.
- In a large bowl, toss the greens with the roasted corn, peppers, black beans, and quinoa if using. Drizzle with dressing and serve chilled or at room temperature.
Notes
Store components separately for the best texture. Use firmer greens to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg