This vegan corn salad is bursting with flavor and lots of veggies. Makes a great appetizer or side dish for the perfect BBQ.

Why you’ll love this Summer Corn Salad:

Easy to make- All the vegetables are chopped then tossed together with fresh lemon, olive oil and a pinch of salt to make this colorful corn salad. It’s even easier if you use frozen cooked corn or take leftover cooked corn.

Healthy- This salad is packed with flavor and lots of different vegetables. The different colored veggies ensure you’re getting a nice variety of nutrients, and bonus- it looks pretty!

Allergen Friendly- This salad is naturally dairy-free, gluten-free and vegan. However, feel free to add a sprinkle of feta, goat or cotija cheese if you so desire.

Versatile– This salad is so nice as an appetizer with chips, as a side dish for a BBQ or even the base of a meal if you want to add a protein to it. I love a recipe that can be enjoyed in so many ways!

Perfect for hosting– This can easily be made the day before serving because the vegetables hold up well. For this reason, it would be a great item to take to a potluck.

Ingredients:

Corn- This vegan salad calls for cooked corn so it’s the perfect recipe if you happen to have leftover cooked corn on the cob. Or you can make it even easier by using frozen corn! I used to think that fresh vegetables were superior to frozen but have since learned that isn’t necessarily the case. Vegetables are frozen at peak freshness meaning they retain many of the nutrients and taste. You can read a little more about fresh vs frozen vegetables here.

Tomatoes- Tomatoes add a touch of acidity to balance out the sweetness of the corn. I liked cherry or grape tomatoes but you could easily full size tomatoes and dice them.

Persian cucumbers- This adds a nice crunch to the recipe. You can absolutely use an English cucumber but I recommend removing some of the seeds as they are much larger than in the Persian variety.

Bell pepper- Adds to the crisp texture. Did you know that the color of the pepper depends on how ripe it is? Bell peppers are green, then yellow then red. They get slightly sweeter as they ripen so pick the color based on the flavor you want!

Jalepaño- Remove the seeds for less heat or keep them in for a little more kick.

Cilantro- I know cilantro can be a divisive herb. Some people love it and others can’t stand it but I think it adds such a nice flavor to this bright corn salad! If you really can’t stand the taste, leave it out. I promise it will still equally tasty.

Lemons, olive oil and salt- This is by far the most simple dressing. You just pour it right over the salad, give it a good toss and then adjust after taking a bite. It’s so easy and adds the perfect amount of acidity to this sweet, vegan corn salad.

Looking for more side or appetizer options?

Check out more sides here and more apps here!