corn salad in purple bowl
Print Recipe
5 from 3 votes

Mexican Corn Salad [Vegan +GF]

Your favourite Mexican corn salad made using dairy free cashew cream for a unique twist on a classic. This oil free salad is refreshing and tasty.
Prep Time10 mins
Soaking Time30 mins
Total Time10 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: gluten free, oil free, refined sugar free, vegan
Servings: 4 Servings
Calories: 264kcal
Author: Rosa

Equipment

Ingredients

  • 2 cups frozen corn thawed
  • 1 cup cucumber diced
  • 1 avocado diced
  • 1/4 cup red onion thinly sliced
  • 1/3 cup cilantro leaves
  • 1/2 tsp chili flakes or more

For the Dressing

  • 1/2 cup raw cashews soaked in boiling hot water for 30 minutes
  • 1/2 lemon juiced
  • 1/3 cup fresh water
  • 1 tbsp apple cider vinegar
  • 1/8 tsp sea salt or to taste

Instructions

  • Combine all your salad ingredients in a bowl and set aside.
  • Drain your cashews and add them, along with all remaining dressing ingredients into your blender and process on high speed until smooth and creamy. Pour the dressing over the salad and mix well.
  • Chill for 1 hour or serve immediately.

Nutrition

Calories: 264kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 90mg | Potassium: 671mg | Fiber: 7g | Sugar: 3g | Vitamin A: 261IU | Vitamin C: 20mg | Calcium: 23mg | Iron: 2mg