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Oh golly gee! You have a picnic to go to and have no idea what dish to bring? *Gasps in 1950s housewife* Never fear! The recipe for vegan Corn Salad With Pesto Aioli is here!
This chilled salad is perfect for a hot summer day. Sweet corn and silky cannellini beans are balanced out with a subtle bite of red onion. All of this is held together with a creamy pesto aioli that packs a flavorful punch.
This salad holds up well in the fridge, making it perfect for meal prep or for making for a summer party ahead of time. Not to mention, the recipe could not be easier. Relying on mostly frozen and canned goods, you’ll have lunch ready in less than half an hour. Just toss all the aioli ingredients in a food processor, mix it into the salad, chill, and enjoy!
Enjoy this plant based dish as a side with a protein or even as a main meal! It’s packed with fiber and protein to keep you full as well as healthy fats in the aioli to keep you satisfied.
With this dish around, you’ll never show up to a summer bbq empty handed again. Can you imagine?! The horror!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!