Delicious Southwestern Roasted Corn Salad Recipe – Step By Step Guide:- Without a doubt! I have a recipe for a fantastic Southwestern Roasted Corn Salad that you can find here. This salad is ideal for a summer event or as a side dish at any time of the year because it combines the smoky aromas of roasted corn with colorful veggies and a spicy dressing.
Delicious Southwestern Roasted Corn Salad Recipe – Step By Step Guide
In no uncertain terms! If you are interested, you may find the recipe for a delicious Southwestern Roasted Corn Salad that I have uploaded here. Due to the fact that it mixes the smokey scents of roasted corn with colorful vegetables and a spicy sauce, this salad is perfect for a summer event or as a side dish at any time of the year.
Ingredients:
For the Salad:
- 4 ears of fresh corn, husked
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 small red onion, finely diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
Instructions:
To begin, roast the corn: Set the oven to 450 degrees Fahrenheit (230 degrees Celsius) or preheat your grill to medium-high heat. Place the ears of corn that have been husked straight on the grill, or if you are using the oven, place them on a baking sheet. Corn should be grilled or roasted, tossing it occasionally, until the kernels are charred and soft.
This should take approximately ten to twelve minutes on the grill or fifteen to twenty minutes in the oven. Take the corn off the fire and allow it to cool down a little bit. Using a sharp knife, carefully remove the kernels off the cob and place them in a big basin once the corn has cooled  Put together the salad by.
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To the bowl containing the roasted corn, add the red and orange bell peppers that have been diced, the red onion that has been finely sliced, the black beans, the cherry tomatoes, the diced avocado, and the chopped cilantro. Next, prepare the dressing by: For optimal results, put the olive oil, lime juice, red wine vinegar, minced garlic, ground cumin, chili powder, salt.
and pepper in a small bowl or jar and whisk them together until they are thoroughly incorporated. Â Put the salad put together: The dressing should be poured over the salad items that are housed in the large bowl. The dressing should be dispersed evenly throughout the components, and the mixture should be gently tossed together until everything is coated.
Fifth, serve: Taste the dish and make any necessary adjustments to the seasoning, such as adding extra salt, pepper, or lime juice, depending on your personal liking. You can serve it right away, or you can cover it and put it in the refrigerator for at least half an hour to enable the flavors to combine before you use it. Suggestions When Serving:
When grilled chicken, steak, or fish is presented as a side dish, this salad is a great option to serve alongside. There is also the possibility of using it as a filling for burritos or as a topping for tacos. In order to prevent the avocado from becoming brown, you should wait to add it until right before serving if you are making it ahead of time.
Nutrition:
- Protein: Black beans provide plant-based protein, making this salad a good option for vegetarians.
- Fiber: High in fiber from corn, beans, and vegetables, promoting digestive health and providing a feeling of fullness.
- Vitamins and Minerals: Rich in vitamins A, C, and K from peppers, tomatoes, and cilantro. Avocado adds healthy fats and potassium.
- Antioxidants: Colorful vegetables provide antioxidants, which help protect cells from damage.
