Creamy Vegan Corn Salad with Avocado
I absolutely adore this corn salad for its perfect balance of creamy, crunchy, and zesty flavors. The sweet corn bursts with freshness while the avocado adds a luxurious richness that coats every bite. It's like sunshine in a bowl, with the bright lime dressing bringing everything together in a harmonious dance of textures and tastes.
Ingredients
- ☐ corn kernels — 2 cups, fresh or frozen, thawed
- ☐ avocado — 2, ripe, diced
- ☐ red bell pepper — 1, finely diced
- ☐ red onion — 1/4, finely diced
- ☐ fresh cilantro — 1/4 cup, chopped
- ☐ lime juice — 3 tablespoons, freshly squeezed
- ☐ olive oil — 2 tablespoons, extra virgin
- ☐ maple syrup — 1 teaspoon
- ☐ cumin — 1 teaspoon, ground
- ☐ salt — 1/2 teaspoon, or to taste
- ☐ black pepper — 1/4 teaspoon, freshly ground
Nutrition Facts
Per serving · 4 servings total
Instructions
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In a large bowl, combine the corn kernels, diced avocado, red bell pepper, and red onion. Gently toss to mix without mashing the avocado.
In a small bowl, whisk together the lime juice, olive oil, maple syrup, cumin, salt, and black pepper until well combined.
Pour the dressing over the salad mixture and gently toss until all ingredients are evenly coated. Be careful not to overmix to maintain the avocado's texture.
Fold in the chopped cilantro and give the salad one final gentle toss. Taste and adjust seasoning if needed.
Let the salad sit for 5-10 minutes to allow the flavors to meld together before serving. Serve chilled or at room temperature.
Recipe notes
For best results, use perfectly ripe avocados that yield slightly to gentle pressure. This salad is best served the same day it's made, as the avocado tends to brown over time. If preparing ahead, add the avocado just before serving.
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