Vegan Corn Salad

Dinner, Gluten-Free, Lunch, Vegan

On this sunny summer day, I made this colorful and delicious Vegan Corn Salad.  I used an abundance of healthy ingredients like corn, red and green peppers, red onion, and cherry tomatoes.  I made a lite and tasty vinaigrette dressing to pour over my corn salad.  This awesome salad is full of fiber and vitamins, and you can serve it during your family cookout.

I love to buy my fresh veggies from Whole Foods MarketWegmans and Sprouts Farmers Market.

Corn Salad

6-8 Ears of corn
2 Tablespoons of olive oil
1/2 Red onion, chopped
1/2 Red pepper, chopped
1 Avocado, seeded, peeled and chopped
1 Block of vegan feta cheese, chopped according to taste

4 Tablespoons of olive oil
6 Tablespoons of apple cider vinegar
1 Teaspoon of organic sweetener
1 Teaspoon of Dijon mustard
Juice from 1 lime
Himalayan salt and pepper
1 Tablespoon of Italian seasoning

-Whisk dressing ingredients and set aside.
-Add about 1-2 inches of water to a large skillet. Bring to a boil then add shucked corn ears and cook for 3-4 minutes. Rotate and cook on both sides. Once done drain water.
-Heat the grill on medium heat, then brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks until it’s golden on all sides.
-Then allow the corn to cool. Cut corn off of the cob and add to a bowl. Add the other salad ingredients then drizzle dressing according to your taste. Toss to combine and refrigerate or serve and enjoy!

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