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southwest salad recipe Charred Corn Mosaic with Avocado Lime
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
This vibrant Southwest Salad features smoky charred corn, black beans, cherry tomatoes, bell peppers, and red onion, all tossed in a creamy, zesty avocado-lime dressing. It is a healthy and flavorful plant-based dish perfect as a main course or a side.
Ingredients
- 3 cups fresh or thawed frozen corn kernels
- 1 15-ounce can black beans, rinsed and drained (or 1.5 cups home-cooked black beans)
- 1 pint cherry tomatoes, halved (about 300g)
- 1 red bell pepper, diced (about 1 cup)
- 1 yellow bell pepper, diced (about 1 cup)
- 0.25 cup finely diced red onion (about 30g)
- 0.5 cup fresh cilantro, chopped (about 15g)
- 2 large ripe avocados
- 0.25 cup fresh lime juice, from 2-3 limes (about 60ml)
- 2 tablespoons extra virgin olive oil (about 30ml)
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt, or to taste
- 0.25 teaspoon freshly ground black pepper
Instructions
- Char The Corn: Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering (about 2 minutes). Add 3 cups (450g) corn kernels in a single layer; cook, undisturbed, until kernels begin to brown and char, about 3-4 minutes per side. Total cooking time is about 5-7 minutes. (If corn starts to steam instead of char, your pan isn’t hot enough or is overcrowded; remove some corn and increase heat.)
- Prep Veggies: While corn chars, dice the 1 pint (300g) cherry tomatoes, 1 red and 1 yellow bell pepper, and 0.25 cup (30g) red onion. Chop 0.5 cup (15g) fresh cilantro. Aim for consistent sizes for a beautiful, colorful mosaic.
- Make Avocado Lime Dressing: In a medium bowl, mash 2 ripe avocados with a fork until mostly smooth. Whisk in 0.25 cup (60ml) fresh lime juice, 2 tablespoons (30ml) olive oil, 1 teaspoon ground cumin, 0.5 teaspoon chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until creamy and well combined. Taste and adjust seasonings for your preferred zesty tang.
- Combine And Serve: In a large bowl, gently combine the charred corn, 1 rinsed can (425g) black beans, diced tomatoes, bell peppers, red onion, and chopped cilantro. Pour the avocado lime dressing over the mixture and toss until all ingredients are evenly coated. Serve immediately for best texture or chill for 30 minutes for flavors to meld.
Notes
For a truly healthy salad, prioritize fresh, organic ingredients. To boost protein, add grilled chicken or shrimp. Opt for low-sodium beans and choose fresh over frozen produce when available. For the dressing, consider swapping mayonnaise for Greek yogurt (if using a creamy dressing base) for extra protein and less fat. You can air fry corn at 400F (200C) for 10-12 minutes, shaking halfway, for quick charring. An Instant Pot yields tender dried beans in under an hour. For extra heat, add a pinch of cayenne or diced jalapeno to the dressing. Using a food processor for the dressing creates an incredibly smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing, Charring
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups (approx 250 g)
- Calories: 430 calories
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg