Vegan Corn Salad Recipe
This vegan corn salad is perfect for your summer picnics, potlucks, or BBQs. Fresh, grilled corn on the cob (canned or frozen works too), paired with fresh veggies and a homemade basil vinaigrette. Toss to combine, season, and serve! A vegan summer salad recipe that couldn't be easier.
Servings: 6 big servings
Ingredients
- 26.5 ounces Corn on the cob (ca. 750g, which is around 6 to 8 ears of corn)
- ½ Red Onion, chopped
- 1 Red bell pepper, diced
- 1 Tomato, diced
- 1 Cucumber, sliced and quatered
- 1 small Jalapeño, thinly sliced
Basil Mustard Vinaigrette
- 4 tablespoons Monini's Basil Olive Oil
- 4 tablespoons Apple cider vinegar
- 2 teaspoon Sweet mustard
- Juice from one lime
- Salt and pepper, to taste
Instructions
Grill corn
- Add 1 to 2 inches (2.5 - 5cm) of water to a large skillet and bring it to a boil. Add shucked corn ears and cook for 3 to 4 minutes, rotating to cook on all sides. Drain water. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for around 5 to 10 minutes, rotating it as it cooks, until golden on all sides. Allow corn to cool.
Prepare basil vinaigrette
- Whisk dressing ingredients together in a small bowl and set aside.
Assemble salad
- Cut corn off of the cob and add it to a large salad bowl. Add remaining salad ingredients and drizzle with the desired amount of dressing. Toss to combine. Serve immediately or refrigerate until ready to serve.