Products used in this recipe
Middle Eastern Corn Salad
Yield: 6 Servings (1 cup)
Yield: 6 Servings (1 cup)
Bright, crunchy and versatile—this vegan salad features flame-roasted corn, chickpeas, tomatoes, cucumber, red onion and fresh mint. Don’t skimp on the housemade lemon tahini dressing—it’s delicious.
Preparation Instructions:
Step 1
Thaw roasted corn according to package instructions. In a large bowl, combine the roasted corn, chickpeas, cherry tomatoes, cucumber, red onion and fresh mint. Set aside.
Step 2
In a small bowl, whisk together all the dressing ingredients. Adjust the consistency by adding more water if needed.
Step 3
Pour the dressing over the salad and toss well until evenly coated. Let sit for 10 minutes for flavors to meld. Garnish with additional mint leaves.
