This Vegan Fire-Roasted Corn and Avocado Salad is a refreshing and vibrant dish perfect for summer gatherings or a light meal. Featuring sweet fire-roasted corn, creamy avocado, and zesty lime, it offers a delightful combination of flavors and textures.
This vegan recipe is simple to prepare and can be customized with additional ingredients like black beans or cherry tomatoes to enhance its nutritional value.
Easy Vegan Corn and Avocado Salad
This salad combines charred corn with ripe avocado, red onion, and cilantro, all tossed in a lime dressing. The recipe takes about 20 minutes from start to finish and serves 4 people.
Ingredients
- 2 cups fire-roasted corn (fresh or canned)
- 2 ripe avocados, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved (optional)
- 1 can black beans, rinsed and drained (optional)
Instructions
- Prepare the Corn: If using fresh corn, grill or roast the corn until charred. If using canned corn, drain and rinse it.
- Mix Ingredients: In a large bowl, combine the fire-roasted corn, diced avocado, chopped red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
- Combine: Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Optional Additions: If desired, add halved cherry tomatoes and black beans for extra flavor and protein.
- Serve: Enjoy immediately or refrigerate for up to an hour before serving to allow the flavors to meld.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 20g
