Roasted Maize and Peanut Salad with Tamarind Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Kenyan-inspired salad combining roasted maize kernels and crunchy peanuts tossed in a tangy tamarind and chili dressing. This african-inspired salads (vegan) ready in about 30 minutes blends raw peanuts, shelled, medium red bell pepper, diced, small red onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour the tamarind dressing over the salad and toss gently to coat evenly. Adjust seasoning if needed and serve immediately or chilled.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Maize and Peanut Salad with Tamarind Dressing take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Maize and Peanut Salad with Tamarind Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Maize and Peanut Salad with Tamarind Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Maize and Peanut Salad with Tamarind Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Maize and Peanut Salad with Tamarind Dressing vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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