Vegan Roasted Bell Pepper and Corn Salad Recipe

Looking for a vibrant and flavorful vegan salad that’s perfect for summer barbecues, potlucks, or even a light lunch? This Vegan Roasted Bell Pepper and Corn Salad is your answer! Roasting the vegetables brings out their natural sweetness and adds a delicious smoky char, elevating this simple salad to something truly special. It’s easy to make, packed with nutrients, and incredibly versatile.

Why You’ll Love This Recipe:

• Flavorful: Roasting intensifies the natural sweetness of the bell peppers and corn.
• Vegan & Gluten-Free: A healthy and inclusive option for everyone.
• Easy to Make: Simple ingredients and straightforward instructions.
• Versatile: Enjoy it as a side dish, topping for tacos, or a light meal.
• Colorful & Appealing: The vibrant colors make it a visual delight.

Ingredients:

• 2 large bell peppers (any color), seeded and quartered
• 2 ears of corn, husks removed
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the bell peppers, corn, and red onion with olive oil, garlic, salt, pepper, and chili powder (if using).
3. Arrange the vegetables in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the vegetables are tender and slightly charred, flipping the corn halfway through.
5. Let the vegetables cool slightly. Cut the kernels off the corn cobs.
6. In a large bowl, combine the roasted bell peppers, corn kernels, and red onion.
7. Add lime juice and toss to combine.
8. Taste and adjust seasoning as needed.
9. Garnish with fresh cilantro or parsley before serving.

Tips & Variations:

• Add black beans or chickpeas for extra protein.
• Use different types of bell peppers for a variety of colors and flavors.
• For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

This Vegan Roasted Bell Pepper and Corn Salad is a guaranteed crowd-pleaser. Enjoy the vibrant flavors and textures of this delicious and healthy recipe!

Ingredients:
2 large bell peppers (any color), 2 ears of corn, 1 red onion, 2 cloves garlic, 2 tablespoons olive oil, 1 tablespoon lime juice, 1/2 teaspoon chili powder (optional), Salt and pepper to taste, Fresh cilantro or parsley

Tags:
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