Sweet Corn and Cabbage Salad

About the Recipe

Ingredients

Makes 4 Servings

red onion, diced (1)
Mexican gray squash or zucchini, diced (2)
cucumbers, peeled and diced (2)
small tomatoes, diced (4)
medium red cabbage (1/4)
stalks celery, sliced (4)
kernels from 4 ears corn (about 3 cups)
sea salt (pinch)
fresh lime juice (2 tbsp.)
tomatillos, diced, optional (4)
fresh cilantro, chopped, optional (4 tbsp.)
red beans, rinsed cooked or canned, optional; or sauteed tempeh, optional (2 cups)
Swiss chard leaves, sliced, optional (2 cups)

Directions

1. Prep ingredients by dicing the onion, zucchini (try Mexican gray squash as a substitute for the zucchini), peeled cucumbers, and tomatoes. Slice the cabbage and celery, and remove kernels for the corn cobs. Mix all ingredients together in a large bowl and allow the salad to marinate for at least 30 minutes but preferably 2 hours. You can forgo this step and eat the salad right away, though the flavors won’t be melded quite as much.

   
   
   

2. Options: If you use the tomatillos, peel away the papery part and make sure to wash them before cutting; this removes their sticky outer film and makes them much easier to handle. You can also use frozen corn in this recipe, though it will lack the crispness and sweetness of fresh corn. Want to make this a meal in itself instead of an accompaniment? Add cooked beans or sauteed tempeh and you’ll have a delicious dinner in minutes.

   
   
   

Nutrition Facts