Brussels Sprouts Corn Salad
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!
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.
Nutrition
Calories: 598kcal | Carbohydrates: 52g | Protein: 13g | Fat: 39g