Ingredients
1 cup organic cherry or grape tomatoes (halved)
2 cups organic corn (frozen and thawed or fresh)
1 cup organic arugula
½ cup purple cabbage (thinly sliced)
¼ cup basil (chopped)
¼ cup green onion (sliced)
2 tbsp lime juice (freshly squeezed)
1 firm avocado (cut into 1” cubes)
½ cup Vegan Tofu Feta (optional; link in Chef’s Notes)
¼ cup jalapeño (optional; seeded and diced)
salt (optional to taste)
ground black pepper (optional to taste)
lime wedges
Directions
1
Add the tomatoes, corn, arugula, cabbage, basil, and green onion to a large salad bowl and toss to combine.
2
Add the lime juice and avocado and toss to combine again.
3
Add the optional Vegan Tofu Feta and jalapeño and toss.
4
Taste for salt and pepper.
5
Serve corn salad with lime wedges.
Chef's Notes
Substitutions
Substitute arugula with spinach, kale, or greens of your choice.
Substitute purple cabbage with green cabbage.
Substitute lime with lemon.
Substitute basil with cilantro or parsley.
Prep Ahead
Prepare the Vegan Tofu Feta ahead of time and store in the refrigerator for up to 5 days.
Storage
Store Refreshing Corn and Tomato Salad in an airtight container in the refrigerator for up to 5 days.
Ingredients
1 cup organic cherry or grape tomatoes (halved)
2 cups organic corn (frozen and thawed or fresh)
1 cup organic arugula
½ cup purple cabbage (thinly sliced)
¼ cup basil (chopped)
¼ cup green onion (sliced)
2 tbsp lime juice (freshly squeezed)
1 firm avocado (cut into 1” cubes)
½ cup Vegan Tofu Feta (optional; link in Chef’s Notes)
¼ cup jalapeño (optional; seeded and diced)
salt (optional to taste)
ground black pepper (optional to taste)
lime wedges
