Mexican Street Corn Salad


April 18, 2018 By: Comments
Tagged: Vegetarian Vegetarian. Cinco de Mayo Cinco de Mayo. Sides Sides. Garlic Garlic. Quick & Easy Quick & Easy. Salads Salads. Cinco De Mayo Cinco De Mayo. Snacks Snacks. Nut-Free Nut-Free. Snack Time Snack Time. Appetizers Appetizers. Healthy Healthy. Summer Dinner Summer Dinner. Beans Beans. Tomatoes Tomatoes. Party Party. Holidays & Entertaining Holidays & Entertaining. Gluten-Free Gluten-Free. Mexican Mexican. Vegan Vegan. Quick Dinner Quick Dinner. Milk Milk. Corn Corn. Dairy-Free Dairy-Free. Limes Limes.
Prep:
10 minutes
Cook:
1 minute
Serves:
4
This spicy, tangy, colorful dish is inspired by south-of-the-border flavors. There's no cooking required, so itâ s the perfect quick party dish for all manner of summertime gatherings!

Ingredients

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Directions

  1. In a bowl, combine the corn, tomato, beans, cilantro, cheese, garlic and salt and stir to combine. Set aside.
  2. For the dressing, place the tofu, milk, chili powder, paprika, cumin, cayenne and lime juice in a food processor or blender and puree until smooth and creamy.
  3. Pour the dressing over the corn mixture and stir until everything is well coated. Add more salt and pepper to taste if desired. Serve cold or at room temperature.