Name: Fresh Corn Salad
Ingredients: 2 Tbsp vegetable stock; 2½ cups corn; 1 cup cucumber, diced; 1 cup green pepper, diced; 1 large tomato, diced; 1 small red onion, finely diced; ⅓ cup seasoned rice vinegar; 2 Tbsp water; ¼ tsp salt; ¼ tsp dried oregano; Sea salt to taste

Recipes » Salads » Fresh Corn Salad

By LeAnne Campbell, PhD

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This recipe is from The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs.

Yield: 4 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

2 Tbsp vegetable stock
2½ cups corn
1 cup cucumber, diced
1 cup green pepper, diced
1 large tomato, diced
1 small red onion, finely diced

Salad Dressing

⅓ cup seasoned rice vinegar
2 Tbsp water
¼ tsp salt
¼ tsp dried oregano
Sea salt to taste

Whole Food, Plant-Based Living: Getting Started

Instructions

1. In a small saucepan, add vegetable stock and corn. Cook on high for 3–5 minutes.
2. In a separate bowl, add cucumber, green pepper, tomato, onion, and cooked corn.
3. For the dressing, mix all the ingredients in a separate cup and then pour over corn salad. Either serve immediately or chill for 2–3 hours.