Corn Salad With Pesto Aioli (Vegan, GF)

Disclosure: This post may contain affiliate links

#lunch #dinner #protein #snack #vegan #mealprep


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!


Corn Salad With Pesto Aioli
Corn Salad With Pesto Aioli

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.

Corn Salad With Pesto Aioli
Corn Salad With Pesto Aioli

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!

Corn Salad With Pesto Aioli
Corn Salad With Pesto Aioli

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!

Pin This Recipe

Recipe:

Makes 2-3 servings

Ingredients:


Pesto Aioli:

85 g - Baby Spinach

10 g (1 small bunch) - Basil Leaves

16 g - Nutritional Yeast

18 g - White Miso Paste

54 g - Roasted Cashews

85 g - Silken Tofu

45 ml - Olive Oil

2 - Garlic Cloves - Sub ½ tsp Garlic Powder

2 tbsp - Lemon Juice

½ tbsp - Kosher Salt - Plus more to taste

1 tsp - Black Pepper - Plus more to taste


Instructions:

Add all ingredients to a food processor. Pulse until a creamy, but not completely smooth, texture has formed.


Store in the fridge for up to 5 days or freeze for up to 2 months.


Salad:

255 g - Frozen, Sweet Corn

1 x 15 oz Can - Cannellini Beans

50 g (about 1/4th) - Red Onion - Thinly Sliced

87 g - Pesto Aioli

Salt and Pepper to taste


Optional:

Fresh Basil - Plus more for garnish

Fresh Lemon Juice


Instructions:

In a microwave safe bowl, add corn. Microwave for 2-3 minutes or until thawed.


In a bowl, add corn and remaining ingredients to a large bowl. Mix until well combined.


Allow to chill for at least 30 minutes before serving with a squeeze of lemon juice.

Enjoy as a side with a protein or a main meal.

Store in the fridge for up to 4 days.



#lunch #dinner #protein #snack #vegan #mealprep


75 views0 comments

Recent Posts

See All