Skip the dairy, but don’t give up the creaminess. This Mexican corn salad is packed with fresh summer vegetables and mouthwateringly melty vegan cream cheese. Sautéed zucchini and onions add a touch of sweetness, while black beans bring protein and heartiness. Topped with fresh cilantro and lime wedges, this vibrant vegan salad is a perfectly inclusive side dish or light lunch.
Dairy-Free Mexican Corn Salad
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 134 kcal
Ingredients
- Avocado oil spray
- 2 cups corn kernels
- 1 cup zucchini diced
- 1/2 cup onion diced
- 1/4 cup water
- 1/2 cup black beans
- 1/2 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. cumin
- 3 Tbsp. vegan cream cheese
- 1/4 cup cilantro roughly chopped
- Lime wedges
Instructions
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Heat sauté pan to medium, spray with avocado oil.
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Add corn, zucchini and onion and sauté 10 minutes.
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To pan, add water and continue to sauté until corn is browned.
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Add black beans, salt, pepper, garlic powder and cumin. Stir in cream cheese and simmer until melted into mixture in pan.
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Top with cilantro and squeeze of fresh lime prior to serving.
Recipe Notes
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Nutrition Facts
Dairy-Free Mexican Corn Salad
Amount Per Serving
Calories 134
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Sodium 456mg19%
Potassium 321mg9%
Carbohydrates 22g7%
Fiber 5g20%
Sugar 6g7%
Protein 5g10%
Vitamin A 179IU4%
Vitamin C 10mg12%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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