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

Fresh Corn Salad

By 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5(1)
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

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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