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This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook with it very often as I can think of so many other more nutritious vegetables I prefer to work with. But there is something about the light zestiness of the lime juice and the heat of the chili that puts a zing in the step of even the most corn-phobic diner and bewitches the palate, creating culinary music of a very simple and universal nature. And the best thing about this salad? It doesn’t taste “corny”!
I have added the quantities of chili, garlic and lime juice that I like. I used frozen corn, but fresh is always best. The best part is, that either way, you don’t have to cook the corn. Just soak it in some hot water for a few minutes and then drain. Throw it together and season to taste. YUM!
Ingredientes
- 4 cups organic corn kernels
- 1 cup (1 medium) diced red pepper
- 1 cup (1 large) finely diced vine ripened tomato
- 1 cup (1 large) avocado diced
- 1 cup (1 bunch) fresh chopped cilantro
- 1 Tbsp (about 1) finely chopped serrano chili or more to taste
- 1 Tbsp (2-3 cloves) finely chopped fresh garlic
- 2 Tbsp fresh lime juice
- 1 Tbsp cold pressed extra virgin olive oil
- 1 tsp Celtic sea salt or more to taste
- freshly cracked black pepper to taste
Direcciones
- Soak the raw corn in some hot water for a few minutes and then drain.
- Toss with the other ingredients, season to taste and then get corny!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 8 servings | |
| Calories 49 | |
| Calories from Fat 6 | 12% |
| Total Fat 0.65g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 17mg | 1% |
| Potassium 150mg | 4% |
| Total Carbs 11.03g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.78g | 1% |
| Protein 1.68g | 3% |
