The Whole Food Plant Based Cooking Show
Vegan Mexican Street Corn Salad
Calories: 289kcal
Getting bored with your same old salad? This Plant Based Vegan Mexican Street Corn Salad recipe is loosely based on Mexican street corn that would be sold at an outdoor market. Mexican street corn is char-grilled sweet corn on a stick that is lathered with a creamy mayo and sprinkled with lime juice and chili powder. My recipe combines those flavors into a zesty, flavor packed salad that I’m sure will make it into your regular salad rotation!
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Equipment
Ingredients
Salad
- 8 ounces corn frozen fire roasted
- ½ cup red bell pepper diced
- ¼ cup green onions or chives diced
- ½ avocado cut into small chunks
- 2 jalapeños diced, pickled or fresh
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- lime juice one lime
- 1 teaspoon Bragg liquid aminos
Dressing
- 3 tablespoons cashews
- 2 tablespoons raisins
- 3 tablespoons organic rolled oats
- 1 teaspoon dried dill
- ½ teaspoon onion powder
- ¼ teaspoon cracked pepper
- 2 tablespoons white wine vinegar
- ½ cup soy milk unsweetened, or plant milk of your choice
Instructions
- Blend the dressing ingredients in a blender and set aside.
- Place all salad ingredients into a medium sized mixing bowl.
- Add 2 tablespoons of the dressing and stir well.
- Keep in an airtight container in the fridge for up to 3 days.
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Nutrition
Calories: 289kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 595mg | Potassium: 610mg | Fiber: 7g | Sugar: 6g | Vitamin A: 742IU | Vitamin C: 33mg | Calcium: 103mg | Iron: 3mg
