Corn and Tomato Salad Recipe
This easy, vegan summer salad has 5 ingredients, and comes together in 15 minutes. It's a great way to showcase fresh sweet corn, tomatoes, basil, mint and lime, and comes with options to turn it into a main dish.
Servings 6 people
Calories 101.3kcal
Ingredients
- 4 ears sweet, white corn
- 1 pint cherry or grape tomatoes, halved
- 1 cup finely chopped fresh basil
- ¼ cup finely chopped fresh mint
- 2 tablespoons lime juice
- 4 tablespoons extra-virgin olive oil, or more if preferred
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, or to taste
Optional Ingredients
- ⅓ cup vegan feta cheese, or dairy-based feta in brine
- ½ minced Serrano pepper, seeds and pith removed
- 2 cups cooked black beans,
Instructions
- Prep the corn. Remove the husks from the corn, and slice the kernels from the cobs. (See the best method for doing this in the Prep Tips in the post.)
- Prep the tomatoes, basil and mint. Slice the grape tomatoes in half, and thinly slice the herbs.(See the best method for doing thinly slicing the herbs in the Prep Tips in the post.)
- Dress the salad. Add the lime juice, olive oil, salt and pepper. Toss with a large spoon.
- Serve. Serve at room temperature.
Nutrition
Calories: 101.3kcal | Carbohydrates: 4.1g | Protein: 1g | Fat: 9.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.8g | Sodium: 198.8mg | Potassium: 219.5mg | Fiber: 1.2g | Sugar: 2.2g | Vitamin A: 951.1IU | Vitamin C: 13.7mg | Calcium: 21.3mg | Iron: 0.5mg