This post may contain affiliate links, please see our privacy policy for details.

This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time!

This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad

This is the salad you are going to want to eat all summer long! It is super easy, has a ton of fresh ingredients and can be prepped ahead of time. The longer it sits, the more the flavors come together. And since we are using shredded brussels sprouts for the greens, they will hold their shape nicely even once they are dressed. Win!

How to make Brussels Sprouts Corn Salad

Most of your time making this salad will go to roasting the corn and making the dressing. And those steps are both incredibly easy! Yep, this is an easy one folks. Roasting the corn is going to require a good skillet – either non-stick or cast iron. Dry roasting corn can seriously ruin an old pan! You can find my non-stick skillet here – it is one of my faves!

The dressing is my go-to vegan ranch recipe, with the addition of some chipotle peppers. Use 1 or 2 peppers, depending on your spice preference, and give everything a good blend in a food processor or blender.

This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad
This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad

How to serve Brussels Sprouts Corn Salad

When everything is chopped, roasted and blended, add everything to a big bowl and give it a good toss. Top the salad off with plenty of cilantro and serve some lime wedges and warm pita on the side. I swear the warm pita is a must, but you could also do tortilla chips or skip it altogether.

This salad can be served right away or stored in the fridge – I find it is best served within 48 hours.

This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad

Need more recipe inspo? Check these out:

This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad
This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad

Brussels Sprouts Corn Salad

Servings: 4 large salads
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time!
5 from 9 ratings

Ingredients

FOR THE CHIPOTLE RANCH

  • 1/2 cup vegan mayo
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley
  • 1 clove garlic peeled
  • 1-2 chipotle peppers in adobo to taste
  • 1 tbsp apple cider vinegar
  • 1/2 tsp onion powder
  • 1 tbsp dried chives
  • salt if needed
  • water or non-dairy milk to thin

FOR THE SALAD

  • 2 cups frozen corn* thawed and dried
  • 10 oz shaved brussels sprouts**
  • 1 15-ounce can black beans drained and rinsed
  • 1/2 red onion diced
  • 1 jalapeño seeds and ribs removed, diced
  • 1 avocado diced
  • 2 tbsp roasted sunflower seeds
  • cilantro to taste
  • lime wedges, toasted pita optional, for serving

Instructions
 

  • Add all of the chipotle ranch ingredients (through the chives) to a food processor or blender. Pulse to combine. Taste & add water and/or salt if needed. Set aside.
  • Heat a pan over medium-high heat. Add the corn to the dry pan and cook until slightly charred (see notes for tips on cooking the corn). Set aside.
  • Add all of the salad ingredients to a large bowl and drizzle with dressing. Toss to combine and serve with lime wedges and pita.

Video

Notes

*TIPS FOR COOKING THE CORN: Be sure to dry the thawed corn before adding it to the pan – you want the pan to be dry. Because this is a dry roast, you want to use a good non-stick pan (get mine here) or a well seasoned cast iron skillet – otherwise, you will probably ruin your pan. If you don’t have either of these pans, you can omit the roasting step and just add the thawed corn.
Once the corn is in the pan, try not to move it around too much. This will allow it to get that nice char. Lower the heat to medium if the pan starts smoking too much.
**I bought my brussels sprouts already shaved. If you are using whole brussels sprouts, just run them through a food processor to easily shred them. 
Calories: 598kcal, Carbohydrates: 52g, Protein: 13g, Fat: 39g
Cuisine: American, Mexican
Course: lunch, Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.

This post may contain affiliate links. If you click on one and make a purchase I will receive a small percentage of the sale. Please know I would never link a product unless I have personally used it and loved it!

If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!

This Brussels Sprouts Corn Salad is served up with vegan chipotle ranch and is ready in just 30 minutes! A simple vegan salad that can be prepped ahead of time | ThisSavoryVegan.com #thissavoryvegan #chipotledressing #summersalad