Vegan Corn Salad Food

GARDEN-FRESH CORN SALAD

Garden-Fresh Corn Salad image

This fresh corn salad recipe features raw sweet corn, fresh herbs, cucumber, radishes, jalapeño, tomato and more! It's the perfect summertime salad. Recipe yields 4 to 6 salads.

Provided by Cookie and Kate

Categories Salad

Time 30m

Number Of Ingredients 13

Ingredients

3 cups raw corn kernels (from about 4 cobs)
1 medium tomato, chopped (about 1/2 cup)
3/4 cup chopped green onion
1 cup quartered and thinly sliced cucumber (preferably English cucumber)
1/2 cup chopped fresh leafy herbs (choose from basil, dill, mint, parsley and/or cilantro)
1/2 cup chopped radishes
1 medium jalapeño, very thinly sliced (omit if sensitive to spice)
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar or white wine vinegar, to taste
2 medium cloves garlic, pressed or minced
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup crumbled feta cheese or 1 ripe avocado, diced

Steps:

In a large serving bowl, combine the corn, tomato, green onion, cucumber, herbs (don't skimp on the herbs!), radishes, and jalapeño.
In a liquid measuring cup or small bowl, combine the olive oil, vinegar, garlic, salt and several twists of black pepper. Whisk until blended, then pour it over the salad. Toss to combine.
Add most of the feta or avocado (reserve some for garnish), and gently toss. Taste, and add more vinegar for more tang (I usually add another full tablespoon), or salt for more overall flavor. Garnish with the remaining feta or avocado.
Serve promptly, or chill for later. This salad keeps well for 3 to 4 days in the refrigerator, covered.

Nutrition Facts : ServingSize 1 of 4 salads, made with feta instead of avocado, Calories 267 calories, Sugar 9.3 g, Sodium 417.8 mg, Fat 18.3 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 25 g, Fiber 3.3 g, Protein 6.3 g, Cholesterol 11.1 mg

RAW VEGAN ZESTY LIME CORN SALAD

Raw Vegan Zesty Lime Corn Salad image

This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don't cook with it very often as I can think of so many other more nutritious vegetables I prefer to work with. But there is something about the light zestiness of the lime juice and the heat of the chili that puts a zing in the step of even the most corn-phobic diner and bewitches the palate, creating culinary music of a very simple and universal nature. And the best thing about this salad? It doesn't taste "corny"! I have added the quantities of chilli, garlic and lime juice that I like. I used frozen corn, but fresh is always best. The best part is, that either way, you don't have to cook the corn. Just soak it in some hot water for a few minutes and then drain. Throw it together and season to taste. YUM!

Provided by The Blender Girl

Categories Lunch/Snacks

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups organic corn kernels
1 cup diced red pepper
1 cup finely diced vine ripened tomatoes
1 cup avocado, diced
1 cup chopped fresh cilantro
1 tablespoon about 1 finely chopped serrano chili (to taste)
1 tablespoon finely chopped fresh garlic (2-3 cloves)
2 tablespoons fresh lime juice
1 tablespoon cold pressed extra virgin olive oil
1 teaspoon celtic sea salt (to taste)
freshly cracked black pepper

Steps:

Soak the raw corn in some hot water for a few minutes and then drain.
Toss with the other ingredients, season to taste and then get corny!

Nutrition Facts : Calories 258.6, Fat 10.4, SaturatedFat 1.5, Sodium 594.5, Carbohydrate 43, Fiber 8, Sugar 3.2, Protein 6.8

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