
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.
Ingredients
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
Directions
for the dressing
Ingredients
- 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