Dinner
Mexican Corn Salad with Red Pepper Cream Cheese Dressing
Recipe by Greens of the Stone Age
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This Mexican Corn Salad with Red Pepper Cream Cheese Dressing makes for a super nutritious addition to any Mexican themed meal but also doubles up as a great nacho dip!
Compatible with
Cooking mode
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For the sweetcorn salad
- 340g tinned sweetcorn
- 3 spring onions (finely chopped)
- 25g fresh coriander (finely chopped)
- 1 clove garlic (peeled, minced)
- 1 jalapeno (chopped)
- 1 Juice and zest of lime
- 1 tsp liquid smoke (optional)
- 1 tsp ground cumin
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp chipotle chile flakes
For the dressing
- 125g cashews (soaked for 1 hour or more)
- 100g cold water
- 50g hot peppadew peppers plus 50ml juices
- 25g pickled red jalapenos
- 2 tbsp nutritional yeast
- 1 tbsp extra virgin olive oil
- 1 tsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp sea salt
Utensils
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Step 1
Stir together all of the ingredients for the sweetcorn salad into a non-reactive mixing bowl and set to one side.
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Step 2
Add all of the ingredients for the dressing into the Ninja Cup in the order listed. Secure the blade and select BLEND. Repeat the process once or twice until the dressing is smooth.
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Step 3
Stir the dressing and salad ingredients together. Cover the bowl with cling film or transfer to an airtight container. Refrigerate the salad overnight to infuse the flavours. Serve as part of a main meal or with tortilla chips as a side dish.
Notes:
When the salad is stored in an airtight container within the refrigerator it should last between 3 and 5 days.
