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Easy Vegan Mexican Street Corn Salad

A refreshing and flavorful corn salad combined with lime, avocado, and peppers that's quick and easy to prepare.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh, frozen, or canned)
  • 1/2 cup red onion, diced
  • 1/2 cup bell pepper, diced
  • 1/4 cup cilantro, chopped
  • 1/2 cup avocado, diced
Dressing
  • 1/4 cup lime juice Pro tip: Don't skimp on the lime juice—it brightens everything up!
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder Customize the spice level to your liking.
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine the corn, red onion, bell pepper, cilantro, and avocado.
  2. In a separate small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper.
  3. Pour the dressing over the corn mixture and toss to combine.
  4. Serve chilled or at room temperature, preferably allowing it to chill for maximum flavor.

Notes

This salad holds up well in the fridge for 3-5 days when stored in an airtight container. Fresh corn is recommended if in season for the best flavor. You can also mix in tomatoes or black beans for added nutrients and color.