Vegan Salad
Vegan salads that fill you up — corn and cucumber with basil-lemon, Mediterranean chickpea, Korean cucumber, black bean, quinoa with fresh herbs.
★ lunch
lunchCorn & Cucumber Salad with Basil-Lemon
Basil-Lemon vinaigrette makes this corn and cucumber salad pop!
Sarah D.Ingredients
- 1 Fresh Corn Cob
- 1 Cucumber
- 1 Tomato
- 1/4 Red onion
- 1/4 cup Fresh basil
- 1/4 cup Olive oil
- 1 Garlic clove
- 1 Lemon
- 1/2 tsp Red pepper flakes
- Salt and pepper
Instructions
- 1Bring a pot of water to a boil and add the corn. Boil for 2 minutes, remove from water and let cool.
- 2Slice cucumbers in half and use a spoon to remove the seeds. Slice longways into sticks, then turn and cut the sticks into cubes.
- 3Slice tomato into quarters and use a spoon to remove the seeds. Slice into sticks, then turn and cut the sticks into cubes.
- 4Dice 1/4 of a red onion.
- 5Cut the corn kernels off the corn cob.
- 6For the vinaigrette: add fresh basil, olive oil, garlic clove, juice of lemon, red pepper flakes, and 1/4 tsp each of salt and pepper. Blend until smooth.
- 7Mix all ingredients together in a bowl.
- 8Mix all ingredients together in a bowl. Serve as a side, snack, or add grilled shrimp or chicken on top for a refreshing summertime meal.
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Open in Pepper →Salads That Hold Up On A Weeknight
A salad only earns a spot at dinner if it keeps you full. Beans, quinoa, tofu and corn do that work, and a good vinegar or lemon dressing keeps every bite tasting bright.
Cooks on Pepper reach for this collection when the oven stays off, when they need something to carry to a potluck, or when supper needs one cold, crunchy thing next to it.
Every recipe here is plant-based and made from things you can keep on hand — Corn & Cucumber Salad with Basil-Lemon, Mediterranean Chickpea Salad, Korean Cucumber Salad, Tofu Kale Salad, Black Bean Salad, and fresh strawberry kale salad.
Quick Tips
- 1
Salt the cucumbers first
Toss sliced cucumbers with salt and let them sit 15 to 20 minutes, then drain. It pulls out water so the dressing doesn't turn thin.
- 2
Rinse canned beans well
Drain chickpeas or black beans and rinse under cool water for 30 seconds, then shake dry so the dressing clings instead of sliding off.
- 3
Cool the quinoa
Spread cooked quinoa on a sheet pan for 10 minutes before dressing it. Warm grains soak up too much oil and go gummy.
- 4
Massage the kale
Rub chopped kale with a spoonful of oil and a pinch of salt for about 2 minutes until it darkens and softens.
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