Endless Summer Southwest Salad

I was lucky enough to go to my town’s farmer’s market this morning, and took home a huge haul of organic veggies! In the blind panic of holy-hell-I-have-way-too-many-zucchini, I decided to create a summer salad inspired by my love of all foods southwestern. It took under 20 minutes to put together and it might be the yummiest thing I’ve ever made!

What you’ll need:

for the salad

2 ears corn, husked with kernels cut off the cob

1 tbsp coconut oil

1 zucchini, diced

1/2 small red onion (or 1/4 large), finely chopped

1/2 lb of grape tomatoes, halved or quartered

1 can black beans, drained & rinsed

salt & black pepper to taste

for the dressing

1 clove garlic, minced

2 tbsp lemon juice (about 1/2 a large lemon)

1/4 cup apple cider vinegar

1 tbsp vegenaise (or mayonnaise if that’s your jam)

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp chili powder

1/2 tsp paprika

1/4 tsp cayenne pepper

1 tsp cilantro (I use Gourmet Garden cilantro paste)

salt to taste

To begin, set your oven to 400 degrees (if you have a roast setting, use this!) Remove the kernels from the corn cobs, toss in a bowl with 1 tbsp coconut oil, and lightly season with salt & pepper. Roast in the oven in a baking dish for 10 minutes, until lightly browned. Remove from the oven and let cool.

While your corn is roasting, prepare your vegetables, rinse your beans, and combine it all in a large mixing bowl. When your corn is cool, add it to the vegetable mixture.

In a blender, food processor, or with an immersion blender, combine all of the dressing ingredients. Add salt to taste. Pour dressing into salad and toss to combine.

Serve on top of a bed of greens, on its own, or as a side with burritos or enchiladas! Top with avocado if you’re feeling frisky!

This is summer in a bowl! So delicious and vegan!

2 thoughts on “Endless Summer Southwest Salad

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