Fresh Corn Salad


Salad Dressing


  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.

LeAnne Campbell has a PhD in Education and over 30 years of experience designing and directing education initiatives, specifically leadership programs, professional development workshops, conferences and curriculum development workshops. She is the author of The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes.
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