PP Salad with Corn

Chef: Kathy Carmichael, Kathy’s Vegan Kitchen

Makes: 6 servings

Prep Time: 15 min (Does not include marinating time)

Cook Time: 20 min

Total Time: 35 min

INGREDIENTS

Marinated Charred Corn

• 2 ears of corn on the cob

• 3 T lemon juice

• 2 t cumin

• 1 t salt

Salad Ingredients

• 8 oz arugula

• 1 head Romaine lettuce, chopped

• ½ cilantro, chopped

• 1 c purple cabbage, chopped

• 1 red onion, sliced into thin strips

• I English cucumber, sliced and cut in half

• 1 red bell pepper, cut into bite-sized pieces

• 1-pint tri-colored grape tomatoes (or cherry tomatoes)

• 1-15 oz can pinto beans, rinsed, and drained

Lemon Basil Dressing

• ½ c packed fresh basil

• ¼ c water

• ¼ c white vinegar

• 1 ½ lemon juiced and zested

• ¼ c raw blanched slivered almonds (PS only)

• 1 clove garlic

• 1 T maple syrup

DIRECTIONS

Charred Marinated Corn

1. Remove the husks and silk from the corn on the cob.

2. Place the corn in a Ziplock bag and add lime juice and seasonings.

3. Shake the bag and place it in the refrigerator overnight.

4. Preheat the grill to medium-high; hot heat is important!

5. Grill corn over the grill’s hot side, frequently turning, every minute or so for about 20 min or until done.

6. For less car, grill over the grill’s cooler side for approximately 30 min, turn as frequently.

7. Allow cooling before cutting the corn from the cob.

Lemon Basil Dressing

1. Combine all the ingredients in a high-speed blender and blend until smooth.

2. Place in the refrigerator until ready to serve.

Prepare the Salad

1. Toss the arugula, chopped Romaine, and purple cabbage in a large bowl.

2. Add the pinto beans, red bell pepper, cilantro, red onion, cucumbers, and tomatoes.

3. Add the cooled charred corn to the salad.

4. Toss the ingredients together.

5. Then toss with the Lemon Basil Dressing or serve the dressing on the side.

“Hi! I’m Kathy Carmichael! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet! Find me on my blog, Facebook, Instagram, and Pinterest. Also, enjoy my “Top 50 Recipe E-Cookbook” offer, for a treasure trove of tasty whole plant-based dishes.”