Vegan Main Dishes/ Vegan Recipes/ Vegan Salads

Fresh Corn and Tomato Salad

Tomato and corn salad

This pleasing combination of two of summer’s premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal. Pair it with a simple bean dish and/or Creamy Chilled Avocado Soup or serve with Vegan Quesadillas. Photos by Hannah Kaminsky.

Tomato and corn salad recipe

Fresh Corn and Tomato Salad

This pleasing combination of two of summer's premier bumper crops—corn and tomatoes—makes for a delightful mid-to late-summer salad that goes with just about any kind of meal.
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Course: Corn salad
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 6
Author: Veg Kitchen

Ingredients

  • 3 cups or so cooked fresh corn kernels from 4 medium ears
  • 3 to 4 medium firm ripe tomatoes diced
  • 1 large carrot peeled and diced
  • 1 large celery stalk diced
  • 1 small red bell pepper diced
  • Sliced fresh basil leaves as desired
  • 2 scallions thinly sliced

Dressing:

  • Juice of 1/2 lemon
  • 2 tablespoons apple cider vinegar to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon agave nectar
  • Pinch of dried thyme
  • Salt and freshly ground pepper

Instructions

  • Combine the salad ingredients in a serving bowl.
  • Combine all the dressing ingredients in a small bowl and stir together until well blended. Pour over the salad and toss well.
  • Season to taste with salt and pepper. You can serve at once, but this salad benefits from standing for a short while — 30 to 45 minutes — at room temperature (covered) before serving.
  • If you have time to let the salad stand for a bit, stir occasionally to distribute the dressing. Taste to adjust the sweet/tangy balance before serving.

 

Fresh Tomato and corn salad

Tomato and corn salad recipe

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