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East Meets West Roasted Corn Salad

East Meets West Roasted Corn Salad

This salad is adapted from one of my favorite cookbooks: Salad Samurai by Terry Hope Romero. It is simple, clean and the dressing is delicious. It makes a great side dish or add some tofu or tempeh and serve it as a main.



for the salad

  • 4 cups sauteed sweet corn
  • 4 scallions, green part only, thinly sliced
  • 2 cups black beans, rinsed and drained
  • 1 cup cilantro, chopped
  • 1 pint cherry tomatoes, quartered
  • 1 cup unsweetened coconut flakes, for garnish
  • ½ cup Thai or sweet basil leaves, chopped
  • 2 tablespoons of lime juice
  • 1 teaspoon Garam Masala, for garnish
  • salt to taste


Toss the scallions, cilantro, beans, basil, and tomatoes in a large mixing bowl. Heat a small skillet over medium high heat, Add the coconut flakes and toast for 5 – 7 minutes until lightly browned. Remove coconut flakes from skillet place in a small bowl, Put the corn in the heated pan and saute until browned, Deglaze the pan with lime juice. Remove from heat and add to the ingredients in the large bowl. Sprinkle the coconut flakes over salad. Add dressing (see below) and mix.

for the dressing


  • 3/4 cup raw cashews
  • ¾ cup water – start with less and add water until desired consistency is reached.
  • juice of 1 lime
  • 2 cloves garlic, smashed
  • 2 tablespoons Sriracha
  • 1 teaspoon onion powder
  • ½ teaspoon salt


Put all the ingredients into a high-powered blender and process on high. Add water as needed for consistency. If using regular blender, soak cashews overnight. Then drain and replace with new water when making dressing.

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