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Refreshing Vegan Corn Salad

Hey foodies, Meredith and Seth here. When it’s sizzling hot outside and we want something tasty that hits the spot, one of our absolute favorite recipes is a cool, crisp, and refreshing vegan corn salad. This scrumptious vegan recipe is great for a hot summer day or just a lazy day out by the pool, and it is so simple to make! Even the kids will want to help with this nutritious recipe.

All you have to do is simply mix all of the ingredients in a medium bowl. Once you have mixed everything together, this dish will be ready to serve and eat. This recipe couldn’t get any easier. It only takes around 10 minutes and you’ve got a plant-strong refreshing vegan corn salad that is so colorful and delicious, your whole family will want to eat it. In fact, we think it will disappear pretty quickly. This recipe yields approximately 5 1/2 cups of corn salad and will stay good for 2 to 3 days in your refrigerator, but with how tasty it is, we think it will vanish within a few hours of you making it.

Since we are college students and are always on-the-go, we just love when we can find quick and easy recipes that are so satisfying to our taste buds. There are so many people who have hectic schedules between work, school, taking the kids to soccer, and spending quality time with the family so having a 10 minute delectable corn salad recipe is perfect for everyone. This recipe is both delicious and nutritious, and being so easy to make, we usually make it on a weekly basis. We also like to double or triple the recipe so it will last for a few days, but feel free to make however much is good for you.

Please let us know if you try our refreshing vegan corn salad, and we hope you enjoy this raw vegan and vegetarian recipe.

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Ingredients

4 ears of corn, off the cob

1 large (or 2 small) red bell pepper, diced

1 small red onion, diced

1/8 bunch of cilantro (or to your liking), finely chopped

2 ½ lemons, juiced

  • ¼ tsp cumin
  • 2 ½ lemons, juiced

    ¼ tsp cumin

    Instructions

    1

    Spray a small sauté pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.

    2

    Microwave, uncovered, on high for 1 minute. Remove mug and stir. Cook for an additional 1 minute, or until eggs are completely set! Remove from microwave.

    3

    Spray a small sauté pan with cooking spray, and heat over medium high heat. Dice sausage into small disks and cook breakfast sausage along with diced onion.

    4

    Heat the oil in a casserole dish and sear the beef cubes over high heat until nicely browned. Season generously.

    5

    Mix in the flour and brown sugar. Mix well and cook for 1 more minute.

    6

    Add the onion, garlic, thyme, paprika, and mushrooms, and cook for 5 more minutes.

    7

    Pour in the mustard, beef broth, and cream. Cover and bake for 3 hours. Adjust the seasoning if needed and serve.

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