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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!
Makes 2-3 servings
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
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.
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
Fresh Basil - Plus more for garnish
Fresh Lemon Juice
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.