12 vegan corn salad Recipes

french green lentils, rinsed and drains, low-sodium corn, drained, dark red kidney beans, drained, italian parsley, chopped, olive oil, red wine vinegar, raw sugar, salt and ground black pepper to taste

combine together in a bowl and chill, cooked rice, kidney beans , rinsed well, corn kernels from 2 cobs , roasted in a nonstick pan, i small package green peas (thawed ), red bell pepper, chopped, onion, finely chopped, chopped fresh tomato , or cherry tomatoes, fresh garlic, diced, salt and pepper to taste, cumin, juice of 1 lime

organic corn kernels, diced red pepper, diced vine ripened tomato, avocado, diced, chopped fresh cilantro, chopped serrano chili (to taste), chopped fresh garlic (2-3 cloves), fresh lime juice, cold pressed extra virgin olive oil, celtic sea salt (to taste), freshly cracked black pepper

potatoes, red skin, carrots, peas (canned, boiled ), corn (canned, boiled ), pickles, red bell peppers, slices pickled, mustard, lemon juice, olive oil, cold pressed, sea salt , to taste, ground pepper , to taste, mayonnaise , vegan low fat (optional)

canned chick-peas (garbanzo beans), corn, rinsed and drained, chopped red onion, shredded carrot, chopped celery, vegetable oil, paprika, cider vinegar, white vinegar, garlic, minced, dry mustard, salt, vegan sugar (or granulated sugar), pepper

kidney bean, corn, peas, onion, chopped, cooked rotini, garlic cloves, minced, sun-dried tomatoes, soaked and chopped, basil, finely chopped, olive oil

garlic clove, crushed, dijon mustard, red wine vinegar plus 2 tsp, extra-virgin olive oil (i used half imported spanish olive oil and half blood orange olive oil), salt , to taste, cracked black pepper , to taste, baby arugula leaves, fresh italian parsley, chopped (about 1 2 cup), ear of corn, shucked , silk removed, and kernels cut off cob, rainbow cherry tomatoes, halved (assorted colors preferred ) or 3 medium heirloom tomatoes, cut into bite-size pieces (assorted colors preferred)

black beans, drained and rinsed, chopped red onion, green bell pepper, seeded and diced, red bell pepper, seeded and diced, corn kernels, drained or 1 (10 oz) bag frozen corn, thawed or 2 cups fresh corn, tomatoes, diced or 2 -3 cherry tomatoes, halved, chopped fresh cilantro (optional), seasoned rice vinegar, apple cider or 2 tbsp distilled vinegar, lemons , juice of or 1 lime, juice of, garlic cloves, finely minced, ground cumin, coriander, red pepper flakes or 1 pinch cayenne, chipotle chile in adobo , canned in adobo sauce, diced

water, cumin, salt, whole wheat couscous, uncooked, black beans, drained and rinsed, frozen corn kernels or 1 cup fresh corn kernels, red onion, chopped, cilantro, chopped, jalapeno pepper, seeded and diced (optional), fresh lime juice, garlic-flavored olive oil

red wine vinegar, honey (or other sweetener of choice), ground star anise, dijon mustard, chimayo red chili powder (i tried chipotle powder. new mexico chili powder will work.), salt, grapeseed oil (subbed for canola oil), romaine lettuce hearts (torn into small pieces), garden spring greens (or heirloom lettuce), baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits ), toasted pepitas (hulled pumpkin seeds), fresh corn (roasted kernels were good in this salad!), fresh strawberries, sliced (or other fresh berry in season)