Vegan Black Bean, Roated Corn and Orange Salad with Vegan Cumin-Citrus Dressing and Vegan Sweet and Spicy Paprika Pecans

Yield: 10-12 servings

I created this salad last Sunday for a potluck dinner party that night. All of the food that our friends brought was so beautiful and summery. My contribution of veggies and black beans lightly tossed with a citrusy dressing flecked with herbs from our garden was one of two vegan dishes. The other was a pineapple-mango salsa (which I’ll post soon), and both were crowd-pleasers.

I don’t typically like to create work for myself, but it really was worth roasting the fresh corn for a deeper flavor even though that meant cutting it off the cob which can be messy. (However, I learned a trick somewhere that should have been quite obvious: instead of holding the cob upright to slice off the kernels, lie it down horizontally. It prevents the kernels from popping off in every direction. Why hadn’t I ever thought of that?) Plus, using fresh corn means you will have cobs left over for making stock.



For this recipe and some 170+ more,

I invite you to purchase my first cookbook:

The Blooming Platter:

A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press

Spring 2011

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  1. Betsy, this salad was absolutely wonderful — I'm getting ready to make it for tonight's dinner.

  2. Thanks! I'll be over, as I've eaten the last of it. 🙂

  3. That dressing sounds like a fabulous combo! I love cumin and cilantro and garlic, so I think this one has my name written all over it 🙂


  4. I could drink it!

  5. good information

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