This vegan summer corn salad is full of fresh flavor. It has awesome texture and couldn’t be easier to toss together. A great healthy vegan lunch/dinner option for hot summer days!
I’M A MARRIED WOMAN!!!! This past weekend was absolutely perfect in every possible way. I don’t think I’ve even processed everything enough to put into words how happy I am to be married to my best friend. I’ll share more soon, but for now I’m just reliving the day over and over in my mind. We’re just so, so blessed and grateful to have so many wonderful people in our lives willing to make our day so perfect and help us celebrate. I got a sneak peek of one of our professionally done pictures yesterday and it’s going to be SO HARD to wait for the rest! In the meantime, today I’m off to soak up the sun with my husband (YES) in the Bahamas! Life is GOOD.
First week of a new month, so you know what that means, friends! We’re talking savory today, specifically salad. To me, salads tend to be on two opposite ends of a spectrum…some are just so blah and leave a lot to be desired, in addition to leaving me hungry. OR they’re the perfect combination of healthy ingredients, contrasting textures, and super satisfying. This vegan summer corn salad definitely doesn’t disappoint.
To start this salad, I used fresh spinach, but any green works (obviously…salad, not rocket science!). I also added some purple cabbage because we had some leftover from dinner one night and the color is so pretty. The cabbage also adds a legit crunchy texture and makes the salad even more filling.
After the base I thought of the protein component, and went with corn and black beans. Corn adds little pops of sweetness and crunch – we love to get it from local places here, and it’s so perfectly sweet in the summer. To die for. The black beans add a great earthy flavor that I love, but again, go with any bean you like! Chickpeas would be fabulous too.
Since I was feeling summery, I opted to grill my corn for a couple minutes to get a little bit of the great char and grill flavor. This is optional, but to me it gives the corn way more depth of flavor and takes this salad from a regular old salad to something special! Only takes a few minutes. 🙂 That’s my subtle way of telling you while not required, ya def should.
Once the bulk of the salad was ready, I just topped with some raw tomato and onion, as well as some fresh cilantro. I know cilantro can be touchy for some people, but Joe and I love love love it. Again, if you aren’t a fan, leave it off! Last is arguably my favorite part, the sweet mustard dressing! It’s a simple and quick mix of mustard, water, stevia, pepper, garlic powder, and a vinegar based hot sauce (we use Frank’s red hot). Stirred together it makes like a perfectly sweet, slightly spicy dressing for the salad. I’m addicted to it and always put it on whatever we’re having for dinner.
Hope you love this vegan summer corn salad, it’s a perfect, simple salad that’ll actually fill you up! Have a lovely week 🙂
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!