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Corn Salad with Avocado

Corn Salad with Avocado

This next recipe is an absolute splash of colour! And we know that more colours in our plate means more nutrients in our belly. So, we are making a delicious corn salad that looks like a rainbow and that's also perfect for the warmer days we have coming ahead of us. 

We well know how good it is to have a bunch of different colours on our plate. But to be honest it can sometimes be hard to come up with recipes that incorporate all those colours in a way that we end up with a meal that's actually tasty.  

A nice fresh salad is probably the easiest way to get as many colours as possible in front of us. This corn salad is the perfect example. Just look how vibrant that first picture is! It's so inviting I honestly salivate every time I see it. 

And not only does it look good it also tastes incredible. This makes it one of my favourite dishes to take with me when I have any sort of social event where I need to bring food. It's always a big hit and all the colour always draws a lot of attention. 

Also, this corn salad is incredibly easy to make. I've found myself making it last minute more than once. If I ever forget I had to bring food or I'm just short on time, it is always a lifesaver. 

I make this corn salad with frozen edamame and frozen corn. I like having bags of certain frozen fruit and veggies always handy. This is a great kitchen hack. It can save you a lot of time and it will help us be much more practical in the kitchen. 

Other than corn and edamame, we also have cherry tomatoes, shallots and my ultimate favourite, avocado. I love avocado and I try to sneak it in wherever I can. It adds taste and a bit of creamy goodness to this recipe. 

Since this is a dish that I usually take with me I try to avoid crazy vinaigrettes or dressings that can turn into a mess. Instead, I season all the veggies with chilli powder, olive oil, lime, sea salt and I add fresh cilantro. The cilantro really brings out the taste of the rest of the ingredients in this corn salad and adds a hint of earthy freshness.

Being that we are using all sorts of different colours and our ingredients are so fresh this is a super healthy recipe. It's a low-calorie recipe, loaded with vitamins, minerals, fibre, antioxidants, and healthy fats. We even have some plant based-protein thanks to the edamame. 

I usually make this corn salad as a side dish. But if I make it at home and there are any leftovers, be sure I will be eating it as a cheeky snack. It's so yummy and fun to eat. As you can see this is a great recipe. Makes it easy to load up on fresh veggies and bring a bunch of smiles to the table! 

Ingredients
8
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Avocado, Cilantro, Olives, Tomatoes

Ingredients

For the corn salad

  • 2 avocados (chopped)
  • 2 cups cherry tomatoes (cut in half)
  • 2 cups frozen sweet corn kernels
  • 1 cup frozen unshelled edamame (unthaw)
  • 1 medium shallot (thinly sliced)

For the seasoning

  • 1 dash chili powder
  • 1 tsp extra virgin olive oil
  • ¼ cup fresh cilantro (thinly sliced)
  • 1 lime (juiced)
  • 1 tsp sea salt

For the bread

  • 4 slices whole grain bread (toasted)

Directions

  1. Boil the corn in water for about 5-8 minutes, make sure you don't overcook it.
  2. Add the corn salad to a bowl and let it cool down while you prepare the rest of the ingredients.
  3. Mix the seasoning in a small bowl.
  4. Add the rest of the ingredients to the bowl and mix well with the seasoning.
  5. Adjust taste and serve with a slice of bread, enjoy!

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