Sweet Corn and Cabbage Salad

About the Recipe

Ingredients

Makes 4 Servings

1 red onion, diced
2 Mexican gray squash or zucchini, diced
2 cucumbers, peeled and diced
4 small tomatoes, diced
1/4 medium red cabbage
4 celery sticks, sliced
3 c (220 g) corn kernels or about 4 ears
1/8 tsp (0.6 mL) iodized salt
2 tbsp (30 mL) lime juice
4 tomatillos, diced (optional)
4 tbsp (60 mL) fresh cilantro, chopped (optional)
2 c (370 g) cooked or canned red beans, rinsed (optional); or sauteed (132 g) tempeh (optional)
2 Swiss chard leaves, sliced (optional)

Directions

1. Mix all ingredients together in a large bowl and allow the salad to marinate for at least 30 minutes but preferably 2 hours. You can forgo this step and eat the salad right away, though the flavors won’t be melded quite as much.

   
   
   

2. Options: If you use the tomatillos, peel away the papery part and make sure to wash them before cutting; this removes their sticky outer film and makes them much easier to handle. You can also use frozen corn in this recipe, though it will lack the crispness and sweetness of fresh corn. Want to make this a more robust meal instead of an accompaniment? Add the beans or tempeh and you’ll have a delicious dinner in minutes.

   
   
   

Nutrition Facts