PP or PS Roasted Corn Salad

Chef: Cathy Fisher, Straight Up Food

Makes: 4 to 6 servings (makes about 7 c)

Prep Time: 15 min

Cook Time: 30 min

Total Time: 45 min

INGREDIENTS

• 4 ears corn

• 1 medium zucchini

• 1 red bell pepper

• 1 can black beans, drained, and rinsed (about 1 ½ c)

• 1 medium firm, but ripe avocado, chopped small (Plant-Strong ONLY)

• ¼ c lime juice

• ¾ t mild-medium chili powder

• ¼ to ½ t chipotle powder

• 1 T pumpkin seeds (optional garnish) (Plant-Strong ONLY)

DIRECTIONS

1. Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet by lining it with parchment paper or a silicone oven-proof mat.

2. Place onto the baking sheet: the 4 ears of corn (after removing the husks and corn silks), the zucchini cut into quarters, and the whole bell pepper (see photo above). Roast for 15 minutes. Turn the veggies

3. Over and roast for another 10 to 15 minutes (a little browning is fine, but not necessary).

4. While the vegetables are roasting, add to a medium bowl: the black beans, avocado, lime juice, chili powder, and chipotle powder.

5. After the roasted veggies have cooled a little, cut the corn from the cobs and add it to the bowl. Chop the zucchini and bell pepper into small pieces and add them to the bowl. Stir until evenly mixed. Serve warm or cold, garnished with pumpkin seeds (optional).

TIPS

1. Beans: Pinto beans can also be used instead of black (or a mix). While you can use canned beans, home-cooked beans will really make this dish shine.

2. Bell pepper: You can also use halved cherry tomatoes (or chopped tomatoes) instead of red bell pepper if you like (I would not roast the tomatoes).

3. Raw vs. roasted: This salad can also be made raw, without roasting. And if you prefer to do your roasting under the broiler, that is fine too; just keep an eye on things so that the vegetables do NOT burn (a little browning is fine).

4. Hot and spicy: If you want a spicier salad, increase the amount of chipotle powder, or add some red pepper flakes or a dash of cayenne pepper. You can also throw in a finely chopped jalapeno pepper or another favorite spicy pepper.

5. Avocado: If you are going to eat this over many days, you may want to add the avocado as you eat it (so it does not get overly soft and brown).

6. Variations: So many other things could be added to this salad, in keeping with the Mexican theme, including chopped cilantro, mango, jicama, red onion, and/or green onion. Some soft roasted garlic would also be yummy stirring in.

7. Corn: If you can not find good organic corn on the cob. I would suggest using frozen organic corn (with nothing added), about 2 ½ c.

Cathy Fisher is the author of the cookbook, Straight Up Food, and has been plant-based for over 22 years. She has been a culinary instructor at the McDougall Program and the TrueNorth Health Center in Santa Rosa, California for over 12 years. Follow Cathy on Straight Up Food, Facebook, Instagram, YouTube, and receive her fabulous newsletter.