BEET + CORN SALAD {VEGAN}

Many of the most delicious salads I've ever had are really just combinations of flavors I love. This corn and beet salad is just such a combo. The trick to a good salad is not just balancing the flavors but also the consistencies. The crunchy corn kernels balance the soft beets perfectly. You keep reaching for bite after bite!

Course Salad

Cuisine American

Keyword plant based, salad, side dish, vegetables, vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 67kcal

Author Luci Petlack

Ingredients

3 medium beets cooked + chopped (approx. 2 ½ Cups)
2 ears corn shucked
1 large bunch green onions chopped (approx. 1 Cup)
1 bunch cilantro chopped (can substitute parsley or mint)
1 teaspoon salt
¾ teaspoon freshly cracked pepper
5-6 tablespoon apple cider vinegar to taste

Instructions

To cook beets, remove stems. Place in bowl with 1 inch water. Microwave for ten minutes, covered. Let cool. Remove skin. Cut beets in half. Cut side down, slice into small pieces and then cut each slice into small pieces. For relish, chop beets finely.
After shucking the corn, cut kernels from cob. Stand cob up in wide bowl or on cutting board. With finger on tip, use a sharp knife to carefully cut down each side of the cob.
Combine cut beets, corn kernels, chopped green onion, cilantro, salt, pepper, and apple cider vinegar. Mix well. Refrigerate for 2-3 hours before enjoying.

Notes

Make this recipe? I'd love to see how it turned out…

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