Recipes » Salads » Corn Salad
T. Colin Campbell Center for Nutrition Studies
Corn Salad

Corn Salad

By 0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5(0)
Golden corn kernels combined with scallions and bold red tomatoes make this gluten-free, dairy-free salad a hit.
Prep: 10 mins Total: 10 mins
Gluten Free Low Sugar Nut Free Soy Free

Ingredients

Ingredients

  • 1 bag frozen corn, thawed
  • 1 cup cherry tomatoes, sliced in half
  • ½ cup chopped scallions
  • ½ cup chopped cilantro
  • ½ cup salsa (hot to mild, depending on taste)
  • ¼ cup vinegar
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 1. Mix all ingredients and refrigerate.

Cooking Tips

Cooking Tips

  • 1. For a heartier salad, add a can of black or pinto beans, drained.

You Might Also Like

“Cream” of Broccoli Soup

Creamy Thai Peanut Sauce

Autumn Split Pea Soup

Autumn Harvest Plant-Based Shepherd’s Pie

Vegan Meatloaf

Plant-Based Cornbread Stuffing

Mexicrema Dressing

Poblano Pepper Stuffed With Huitlacoche

Mixed Mushroom Bourguignon

Copyright 2023 Center for Nutrition Studies. All rights reserved.

Earn Your Plant-Based Nutrition Certificate

Join over 20,000 students who have improved their health, learned new skills, and even inspired career changes.
Student posing with their Plant-Based Nutrition Certificate
Powered by eCornell
  • 100% online, learn at your own pace
  • Instructor led format
  • No prerequisites
  • Continuing education credits
Enroll today