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Vegan Corn Salad

Corn Salad with Tomatoes and Blueberries

A light and healthy summer salad, perfect for any BBQ or cookout.
Servings 6
Author Turnip the Oven

Ingredients

For the salad

  • 6 ears corn shucked
  • 1 cup cherry tomatoes halved
  • 1 cup blueberries
  • 2 tablespoons minced fresh parsley
  • 1/4 cup julienned fresh basil

For the dressing

  • 1 tablespoon minced shallot
  • 2 tablespoons sherry vinegar or cider or red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

To make the salad

  1. Bring a large pot of salted water to a boil. Add the corn and cook until just tender, about 3 minutes. Drain and let cool. Cut to kernels from the cobs and transfer them to a large bowl. Add the tomatoes and blueberries.

To make the dressing

  1. In a small jar with a lid (like an old jam jar) combine the shallots and vinegar. Let sit for 10 minutes. Add the mustard and olive oil, and season with salt and pepper. Seal the jar and give it a good shake.

To finish

  1. Pour the dressing over the salad, add the parsley, and toss to coat. Just before serving, add the basil and taste. Season with more salt and pepper as necessary.