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corn salad in a white bowl
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Lima Bean Vegan Corn Salad

This easy vegan corn salad is the perfect summer dish! It only takes 20 minutes to put together and pairs well with vegan BBQ recipes.
Course Salad
Cuisine American, Vegan
Keyword vegan corn salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 servings
Calories 289kcal

Equipment

Ingredients

Dressing

  • 3 tablespoons grapeseed oil
  • 3 tablespoons lime juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon cumin powder
  • ½ teaspoon chili powder
  • pinch cayenne

Salad

  • 1 16 ounce bag frozen corn, thawed note 1
  • 1 16 ounce bag lima beans, thawed
  • 1 small cucumber, chopped
  • ¼ medium red onion, chopped
  • 2 large avocados
  • 1 pint cherry tomatoes note 2
  • handful cilantro
US Customary - Metric

Instructions

Dressing

  • In a glass jar or container, add grapeseed oil, lime juice, salt, black pepper, cumin powder, chili powder, and cayenne pepper and mix until combined.

Salad

  • Rinse and chop all your fresh vegetables.
  • In a large mixing bowl add corn, lima beans, cucumber, red onion, avocados, cherry tomatoes, and cilantro.
  • Pour your dressing over vegetables and toss your salad combining all the flavors together.
  • Serve immediately with BBQ Lentil Balls or "Beefy" Lentil Loaf. This salad can be stored in the refriderator for up to 3 to 4 days. It is not freezer friendly.

Video

Notes

  1. CORN: I used frozen corn for convenience but if you prefer you can use fresh corn as well. 
  2. TOMATOES: You can swap tomatoes for red peppers or even add them as an addition.

Nutrition

Serving: 1.5cup | Calories: 289kcal | Carbohydrates: 16g | Protein: 4g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Sodium: 608mg | Potassium: 841mg | Fiber: 8g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 42mg | Calcium: 41mg | Iron: 2mg