Fresh Corn Salad
This recipe is from The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs.
Yield: 4 servings
Ingredients
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
Instructions
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.
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