PP Colorful Southwest Salad

Chef:  Brandi Doming; Vegan 8
Makes:  2-4 servings
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes


  • 1 huge red bell pepper or 2 small ones, finely chopped (200 g, you’ll need about 2 c chopped)
  • 1 ¼ c pre-cooked corn (I just use frozen)
  • 2 15 oz cans low-sodium black beans, drained and rinsed
  • ¼ c fresh lime juice (about 4-5 limes, make sure to measure)
  • 1 T pure maple syrup 
  • 1 t chili powder
  • ½ t ground cumin
  • 1/8 t fine sea salt
  • 1 avocado chopped


  1. Preheat the oven to 400 degrees and line 2 sheet pans with parchment paper. 
  2. Place the chopped bell pepper to one of the pans and season with salt and pepper.
  3. Spread the corn out on the second pan.
  4. Put the bell peppers on the middle rack and the corn on the bottom rack.  Roast for 10 minutes.
  5. This is just enough to give them some flavor and soften them, but still retain firmness. 
  6. While the veggies are roasting, drain and rinse the beans and warm them up.
  7. Next, prepare your lime sauce by combining the lime juice, syrup, chili powder, cumin and salt; whisk well.
  8. Add to a small pan over the stove over medium-low heat.  Cook for just a couple of minutes to heat through.
  9. Once the veggies are done from the oven, add them to large serving bowl.  
  10. Add the beans and pour the lime sauce over and toss to coat everything evenly.
  11. Chop your avocado and add last, right before serving.


  1. Citrus flavor gives a wonderful flavor to this salad; so hardly any salt is needed.  
  2. But taste and adjust seasonings if necessary. 
  3. I sprinkle more chili powder and just a pinch of salt.
  4. If serving this as a main meal, it will probably only be enough for 2 servings, but as a side dish, it will be good for 4.  
  5. We’ve eaten this as a salad and also added it as a filling inside tacos with my Mexican Tahini Sauce.  YUM.
  6. This salad is delicious both chilled and warm.

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