Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.
This flavorful and easy-to-make black bean and corn salad recipe will rejuvenate and revitalize you. Guaranteed.
With fresh toppings and a delightful tangy cilantro avocado dressing, there’s nothing stopping this recipe from becoming your new go-to salad.
The secret ingredient in this corn salad recipe is the avocado dressing. Avocado’s creaminess lends itself perfectly to corn’s crunchy texture, coating each and every kernel with a luxurious dressing that adds a sensational flavor and really completes the salad.
An ideal lunch to take to work, just chop and cook everything in advance and then pack in an airtight container. Be sure to store the dressing separately to prevent your salad from becoming soggy. One batch of this recipe should make at least two meals, perhaps more.
Corn is in its peak in summer when the harvest is bountiful and corn is stocked at farmers markets and grocery stores. At your local farmers market, you should be able to find plenty of corn ranging in color from white to purple.
The key to enjoying salads is making sure they are packed with filling ingredients. Luckily, corn is one of those optimal salad toppings. One cup of corn boasts 12 grams of dietary fiber which will leave you satisfied.
This plant-based salad is not lacking in protein, either, thanks to both corn and black beans. Each have about eight grams of protein per ½ cup. Plus, the two taste delicious together! For protein lovers, try adding a few spoonfuls of cooked quinoa, which will boost it even more.
Corn is also an antioxidant food. Yellow corn has a high concentration of carotenoids and blue corn on the other hand, gets its antioxidants from anthocyanins.
Cooking with certified organic corn is highly recommended for this or any recipe. While corn was ranked #49 on the Environmental Working Group’s Dirty Dozen List, meaning its pesticide residue is relatively low, eating non-organic corn is not certain to be safe, as much of it is genetically modified and sprayed with dangerous herbicides and pesticides, which have known negative health effects. Look for organic corn at your supermarket or farmers market.
Black Bean and Corn Salad Recipe
- For the salad:
- 2 heads of romaine lettuce, washed thoroughly
- ½ cup corn, removed from ear
- ¼ cup black beans, drained and rinsed
- ¼ cup cherry tomatoes, quartered
- Cilantro for garnish
- Salt and pepper to taste
- For the dressing
- ½ avocado
- ¼ cup vegan mayonnaise
- ¼ cup filtered water
- ¼ cup cilantro, stems removed
- ½ lime, juiced
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- Bring a salted pot of water to boil. Add corn and boil for 5 minutes, or until fork tender. Drain and let cool for 10 minutes.
- Meanwhile, chop the romaine horizontally into thin strips, then chop vertically down the middle. Add romaine to a large bowl. Add corn, black beans, cherry tomatoes, and cilantro, if desired. Toss until thoroughly mixed.
- Add avocado, vegan mayonnaise, filtered water, cilantro, lime juice, and spices to a food processor. Process until completely smooth, scraping down as necessary. If a thinner dressing is desired, add water one tablespoon at a time until desired consistency is achieved.
- Once ready to serve, pour dressing over salad and toss until salad is thoroughly coated. Season with salt and pepper. Serve immediately and enjoy!
Images via Karissa Bowers
Put your abundance of avocados to use in one of these drool worthy vegan avocado recipes.
Avocado’s natural creaminess makes it an essential ingredient in every vegan kitchen as there are endless possibilities with this green power food. Its neutral, mild flavor also makes it a great addition to sweet dishes as well as savory ones. Plus, avocados have undeniable health benefits, making them a nutritious food worthy of any meal.
Avocados are rich in healthy fat–great for keeping the skin and hair healthy, and especially essential after enduring the sun’s strong rays during summer. Avocados are also a great source of fiber which keeps you full longer and therefore may prevent overeating.
When selecting your avocados at the market, check to see if they have a slight give. Be gentle, though. A rookie mistake is to poke and prod at a ripe avocado which bruises it and makes it spoil faster. A gentle, slight squeeze around the stem should be plenty to alert you to if it’s ready to be cut yet.
Another trick to finding a ripe avocado is to pull off the stem nub on the smaller end and see what color is below. If it’s a dark green, it’s not ripe yet. If it’s brown, it’s spoiled. But if it’s yellowish-green, it’s ready to go!
No ripe avocados? No problem. Simply buy the least firm avocados you can find as well as a ripe bunch of bananas and stick them together in a paper bag. Seal the bag shut and your avocados should be ripe and ready within two days. The ethylene gas produced by bananas quickens the ripening process.
These vegan avocado recipes are perfect for summer picnics, barbecues, and dinner parties on the patio.
Looking for a way to jazz up the standard party vegetable platter? Add this creamy vegan goddess dip to the mix. Avocado blends with fresh herbs and lemon juice to form the perfect luxuriously smooth dip to pair with veggies.
Put a colorful twist on hummus with this avocado hummus that’s perfect for serving alongside crackers or spreading on sandwiches. The avocado adds just the creamy touch that every batch of hummus needs.
Avocado’s tender bite complements the crispiness of these baked sweet potato nachos. Plus, its neutral flavor will help balance out the spicy kick of the jalapeno slices.
Avocado gets a sweet touch with vegan mint chocolate chip ice cream recipe. Coconut milk and avocado form the perfect base for dairy-free ice cream, plus the avocado gives it the classic mint color without artificial ingredients.
Potato skins are a classic choice for parties and guests always love them. But this recipe ditches the bacon and sour cream in favor of a delicious guacamole filling that’s far more satisfying.
This chilaquiles recipe is packed with green goodness. With fresh tomatillos, cilantro, and sliced avocado, this dish has all the elements to make vegan chilaquiles full of flavor.
This light and fluffy vegan mousse is whipped up from avocados and coconut milk. You’ll feel like you’re getting to indulge while still maintaining a healthy diet.
Guacamole is essential to just about every Mexican dish. In this vegan recipe for sweet potato taquitos, guacamole and chipotle mayo kick up the heat.
If you’re looking for a healthy summer lunch, this vegan Mexican burrito bowl is exactly what you need. Hearty brown rice and black beans are dressed up with a drizzle of cashew cream and guacamole.
Satisfy those chocolate cravings with this decadent and dreamy chocolate avocado mousse recipe. This silky smooth dessert is the perfect treat to relax with after a long summer day.
Related on Organic Authority
Fiery Vegan Summer Salad Recipe with Beet Greens and Grilled Peaches
Spiralized Summer Squash Recipe with Tagliatelle, Peas, and Arugula Pesto
5 Light and Easy No-Cook Vegan Summer Recipes (That Aren’t Salads!)
Top image of mashed avocado via Shutterstock
You can’t go wrong with serving a classic comforting dish like these vegan enchiladas. With a protein-rich filling, flavorful verde sauce, and creamy cashew cheese, this dish is certain to satisfy a crowd.
Green or “verde” sauce, which is made from tomatillos, is ideal for those who don’t enjoy spicy foods since it’s a much more mild option. It has a subtle kick from jalapeno but not enough to overwhelm the dish. Any mild heat present is counteracted by the cashew cheese’s creaminess.
Tomatillos are in season at the moment so the time is now to make this dish. You can find these husk-wrapped gems at most grocery stores. They are quite easy to cook with and will surprise you with their flavor. They resemble an unripe tomato but taste completely different. They have a tart and almost fruity flavor, which works perfectly in Mexican dishes.
An extra pang of tang is added by the cilantro lime tofu. This herby protein-packed filling is a great substitute for chicken in enchiladas. Marinating it for a couple of hours beforehand ensures the tofu will be anything but bland. So even carnivores will enjoy these vegan enchiladas!
Serve these vegan enchiladas alongside homemade refried beans and margaritas. You won’t be able to resist going back for seconds, or ahem, thirds!
- For the sauce:
- 2 cups vegetable broth
- 10 tomatillos, de-husked and rinsed
- 1 jalapeno, sliced and de-seeded
- 2 garlic cloves
- ½ lime, juiced
- ½ teaspoon sea salt
- For the cashew cream:
- ½ cup raw cashews, soaked for 8 hours and drained
- ¾ cup unsweetened almond milk
- ½ lemon, juiced
- For the filling:
- 14 oz firm tofu, drained and pressed
- 1 lime, juiced
- ½ cup vegetable broth
- ¼ cup cilantro, minced
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon coriander
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons sunflower oil
- For assembling:
- 12 corn tortillas
- 1 tablespoon sunflower oil
- 1 avocado sliced
- Cilantro for garnish
- To make the filling, crumble the tofu into small pieces and place into a large bowl. Add the vegetable broth, lime juice, spices, and cilantro. Mix well and cover the bowl. Place in the refrigerator to marinate for at least 2 hours.
- To make the sauce, slice the tomatillos in half and place into a large pot. Add the sliced jalapeno, garlic cloves, vegetable broth, and sea salt. Heat over medium-high heat and bring to a simmer. Cook for 12-15 minutes, until all are softened.
- Using a ladle, transfer the tomatillos, jalapeno, garlic, and vegetable broth from the pot and pour into the blender. Blend until smooth. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onion and saute for about four minutes, or until softened. Add the bell pepper and saute for an additional five minutes.
- Remove tofu from the refrigerator and drain any excess marinade. Add the tofu to the skillet with the onion and peppers and sauté for ten minutes, stirring occasionally. Remove from heat.
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13×9 baking dish with oil. Spread a thin layer of green sauce in the bottom of the baking dish. Heat the tortillas in a skillet over medium-low heat. Fill each tortilla with a spoonful of tofu filling, a drizzle of green sauce, and roll tightly. Place in the pan. Repeat with all tortillas. Cover the enchiladas with the rest of the green sauce and drizzle with cashew cream.
- Bake for 20 minutes. Remove from the oven and let cool for five minutes. Top with sliced avocado, cilantro, and additional cashew cream if desired. Enjoy!
Related on Organic Authority
How To Make Tortillas From Scratch: A Healthy Mexican Recipe
4 Vegetarian Mexican Recipes to Make Meatless Monday a Fiesta!
Plant of the Month: 5 FAQ’s About Harvesting Tomatillos
Images via Karissa Bowers