Mexican Street Corn Salad


April 18, 2018 By:
Tagged: Vegetarian Vegetarian. Limes Limes. Cinco de Mayo Cinco de Mayo. Sides Sides. Quick & Easy Quick & Easy. Salads Salads. Milk Milk. Tomatoes Tomatoes. Cinco De Mayo Cinco De Mayo. Snacks Snacks. Snack Time Snack Time. Nut-Free Nut-Free. Appetizers Appetizers. Summer Dinner Summer Dinner. Healthy Healthy. Party Party. Gluten-Free Gluten-Free. Holidays & Entertaining Holidays & Entertaining. Mexican Mexican. Vegan Vegan. Quick Dinner Quick Dinner. Garlic Garlic. Beans Beans. Corn Corn. Dairy-Free Dairy-Free.
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.