Vegan Grilled Corn Salad
Vegan Grilled Corn Salad- a fresh and healthy dish that’s filled with zesty flavors and crunchy textures. It’s the perfect side dish for BBQs or picnics.
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This is a salad you’ll want to make again and again. It brings together the best of summer produce to create a sweet, tangy, and crunchy combo.
Adding chickpeas to a salad is a great way to boost the fiber and protein content. Plus, they make a salad more hearty.
This salad is gluten-free, soy-free, and nut-free.
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Vegan Grilled Corn Salad
Ingredients needed:
2 Ears of corn
1 Red bell pepper, sliced into small sections
1 avocado, sliced into small sections
1 Cup cherry tomatoes, halved
(Roughly) 3 cups salad greens (use can also substitute arugula)
1 1/2 cups chickpeas (rinse and drain)
For the dressing:
Juice from one lime
1 tbsp agave
3 tbsp olive oil
1 teaspoon paprika
Salt and pepper to taste
Instructions:
Remove the corn on the cob from the husks. Coat with olive oil and sprinkle them with salt and pepper. Place on a medium-high heat grill for 5-7 minutes. Flip them over and grill for an additional 5-7 minutes.
While the corn is grilling, prepare the salad. Add the salad greens to a large bowl and top with the red bell pepper, halved cherry tomatoes, diced avocado, and chickpeas.
In a small bowl, whisk together the lime juice, agave, olive oil paprika, and salt and pepper to make the dressings.
Once the corn is cooked, remove it from the grill. Hold it vertically at the top with one hand. With the other hand, slice off the kernels in a downward motion. Add the kernels to the salad. Toss to combine and top with the dressing.
Vegan Grilled Corn Salad
Ingredients
- 2 ears of corn
- 1 red bell pepper, chopped
- 1 avocado, chopped
- 1 1/2 cups chickpeas, drain and rinse
- 1 cup cherry tomatoes
- 3 cups salad greens
For the dressing
- juice from 1 lime
- 1 tbsp agave
- 3 tbsp olive oil
- 1 tsp paprika
- salt and pepper to taste
Instructions
- Remove the corn from the husks. Coat with olive oil and sprinkle them with salt and pepper. Place on a medium/high grill for 5-7 minutes. Flip them over and grill for an additional 5-7 minutes.
- While the corn is grilling, prepare the salad. Add the salad greens to a large bowl and top with the red bell pepper, halved cherry tomatoes, diced avocado, and chickpeas.
- In a small bowl, whisk together the dressing ingredients.
- Once the corn is cooked, remove it from the grill. Hold it vertically at the top with one hand. With the other hand, slice off the kernels in a downward motion. Add the kernels to the salad. Toss to combine and top with the dressing.
Looking for more easy vegan salads like this grilled corn salad recipe?
Amazing Grilled Peach and Corn Quinoa Salad
Vegan Berry Quinoa Spinach Salad
Easy Vegan Avocado Salad with Tahini Dressing
Vegan Quinoa Chickpea Tabbouleh Salad with Lemon Mint Dressing
I love seeing your finished projects! If you enjoyed making these Vegan Grilled Corn Salad or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!
