Description
A vibrant, refreshing corn salad with a crisp cabbage crunch and creamy avocado dressing. Ideal for summer or side dishes, this vegetarian recipe highlights natural sweetness and avoids pork, alcohol, and artificial additives.
Ingredients
4 ears of fresh sweet corn, shucked (use frozen if fresh not available)
1/2 head cabbage, finely sliced
2 ripe avocados
1 (15 oz) can black beans, rinsed and drained (substitute green beans)
1 small red onion, minced and soaked in water
1 jalapeño, seeded and minced
1 cup grilled zucchini, roasted with olive oil and sea salt
1 tbsp olive oil (for cabbage)
2 tbsp lime juice
1/4 cup water
Chopped cilantro
1/2 tsp cumin
Instructions
Preheat oven to 425°F (220°C). Place shucked corn on a baking sheet and roast for 15 minutes until kernels blister.
Toss sliced cabbage with 1 tbsp olive oil. Sauté in a skillet over medium-high heat for 5–7 minutes until edges brown. Set aside.
In a blender, combine avocados, 2 tbsp lime juice, 1/4 cup water, soaked red onion, and jalapeño. Blend until smooth, adding more water as needed for consistency.
Transfer roasted corn, crispy cabbage, zucchini, and beans to a large bowl. Mix in cilantro and cumin. Gradually add dressing and toss until evenly coated. Chill for 30 minutes before serving.
Notes
Soak red onion in water for 10 minutes to reduce its bite.
For milder flavor, omit jalapeño or remove all seeds and membranes.
Zucchini should be slightly cooled after roasting before chopping to avoid sogginess.
Store leftovers in an airtight container for up to 1 day.
- Prep Time: 15
- Cook Time: 10
- Method: Roasting, Sautéing, Blending
- Cuisine: American