Vegan Roasted Corn and Avocado Salad


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Jun 4, 2012
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1 large bag frozen corn ,thawed and drained
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 c. tomatoes, red and yellow cherry variety or equivalent, chopped
1 small red onion, finely diced
1 cup diced cucmber
1 can chickpeas( or 2 cups cooked dried )
Combine all ingredients in a large bowl and refrigerate until ready to serve.

Roasted Corn:
Preheat oven to 400 degrees,line cookie sheet with foil for easy cleanup,spread corn evenly on sheet,sprinkle with a little sea salt and a sprinkle of dried cumin (if desired).Roast until caramelized, checking and stirring every five minutes or so. Cool and add to mix;toss gently.

Cilantro Lime Dressing:

  • 1 cup packed cilantro
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lime juice
  • 1/4 cup orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of minced garlic

Blend in food processor or blender until smooth.Taste and adjust seasoning and ratios of oil and juice as you desire. When ready to serve,pour over salad and toss gently. Sprinkle with vegan pepperjack or cheddar shreds in desired.