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Vegan Mexican Street Corn Salad

 

This is an easy-to-make vegan version of the classic Mexican street corn salad. It’s refreshingly crisp and provides a real burst of zingy and tangy flavor that is sure to blow your taste buds away and get them ready for the main course. Best of all, it’s low in calories and packed with vitamins, minerals and antioxidants!


Once you try this salad, you will find yourself making it at least three times a week (that’s what happened to me!).

This salad pretty much compliments most main dishes that you can make, especially Latin and Mexican inspired dishes (someone say vegan chilli?).

Sometimes I’ve found the problem with salads is that you need a really nice dressing to make it appealing, and you’ve got no ingredients for it in the fridge!

Not an issue here. The only dressing you need for this salad is lemon juice. Might sound simple, but that’s it’s beauty. The lemon perfectly compliments the fresh and crisp ingredients which perfectly soak up the zingy taste.

It’s easy to throw together in just 5 minutes and boosts your intake of healthy veggies for the day – so go on and put it all together as the side salad for your next dinner!

Looking For More Healthy Sides and Salads?

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Please feel free to check out all my recipes here for more vegan inspiration in the kitchen!


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Vegan Mexican Street Corn Salad

Vegan Mexican Street Corn Salad
Yield: 2

Author: Voach
Prep time: 5 MinTotal time: 5 Min
This is an easy-to-make version of the classic Mexican street corn salad with a vegan twist. It’s refreshingly crisp and provides a real burst of zingy and tangy flavor that is sure to blow your taste buds away and get them ready for the main course.

Ingredients

  • ½ large cucumber
  • 1 medium tomato
  • 1 small red onion
  • 5 Oz. (140g) sweetcorn
  • ½ medium avocado
  • ½ lemon, squeezed
  • 1 tsp. extra virgin olive oil
  • Fresh coriander as garnish
  • Salt to taste

Instructions

  1. Cut the cucumber, tomato, onion and avocado into small bite-sized cubes and place into a bowl together with the sweetcorn.
  2. Pour the lemon juice and extra virgin olive oil over the salad and mix together well.
  3. Salt to taste and garnish with some fresh coriander on top and enjoy!

Notes & Nutrition:

TO STORE

Leftovers can be refrigerated in a sealed container for up to 3 days.

NUTRITION

Servings: 1 | Calories: 163kcal | Carbs: 22g | Sugar: 8g | Protein: 4g | Fat: 9g | Sat Fat: 1g | Fibre: 6g | Net Carbs: 16g

Vitamin A: 27% DV | Vitamin C: 25% DV | Vitamin E: 10% DV | Vitamin K: 27% DV | Folate: 22% DV | Calcium: 3% DV | Iron: 11% DV | Copper: 19% DV | Potassium: 18% DV | Sodium: 10% DV | Zinc: 7% DV

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Salad, Sides
Mexican
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Need any help with incorporating these types of vegan recipes into your diet? Or have always wanted to give the vegan lifestyle a try but not quite sure how to begin? Then check out the link below to find out more about how Voach can help you with your goals!

Hi, I’m Rob!

Welcome to my website. I’m here to help people in their transition to the vegan lifestyle, share healthy and easy vegan recipes and publish science-backed blogs on vegan nutrition and well-being – so you can thrive with compassion!



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