Roasted Maize and Peanut Salad with Tamarind Dressing

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Kenyan-inspired salad combining roasted maize kernels and crunchy peanuts tossed in a tangy tamarind and chili dressing. This African-inspired salad recipe (vegan), ready in about 30 minutes, pairs raw peanuts, shelled, red bell pepper, diced, red onion, finely chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 African cuisine 320 cal/serving

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Ingredients

2 cups fresh maize (corn) kernels, removed from cob
1 cup raw peanuts, shelled
1 medium red bell pepper, diced
1 small red onion, finely chopped
1/4 cup fresh coriander, chopped
2 tbsp tamarind paste
1 tbsp honey
1/2 tsp red chili flakes
3 tbsp olive oil
1 tsp salt
2 tbsp fresh lime juice

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Instructions

Step 1: Preheat oven to 400°F. Spread 2 cups fresh maize kernels on a baking sheet and roast for 12 minutes until lightly browned and fragrant, stirring halfway through.
Step 2: On a separate baking tray, spread 1 cup raw peanuts and roast for 10 minutes until golden and toasted, then roughly chop once cooled.
Step 3: In a small bowl, whisk together 2 tbsp tamarind paste, 1 tbsp honey, 1/2 tsp red chili flakes, 3 tbsp olive oil, 1 tsp salt, and 2 tbsp fresh lime juice until smooth and tangy.
Step 4: In a large bowl, combine roasted maize, chopped peanuts, 1 medium diced red bell pepper, 1 small finely chopped red onion, and 1/4 cup chopped fresh coriander.
Step 5: Pour the tamarind dressing over the salad and toss gently to coat evenly. Adjust seasoning if needed and serve immediately or chilled.