Creamy Cucumber, Tomato and Corn Salad
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1 1/2 cups butter beans , cooked, rinsed and drain
- 1 cup corn kernels , fresh or frozen
- 1 1/2 cucumber , de-seeded, peeled and chopped
- 1/2 cup cherry tomatoes , halved
- 1/2 cup red onion , diced
- 2 Tablespoons fresh parsley , minced
- 1/2 cup dairy free sour cream , homemade or store bought
- 2 Tablespoons lemon juice , freshly squeezed
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill
Instructions
- Place chickpeas, corn, cucumber, cherry tomatoes, red onion and parsley in large bowl. Stir gently to combine.
- Whisk vegan sour cream, lemon juice, salt and dill in small bowl.
- Pour over ingredients in your large bowl. Stir gently to combine.
- Chill in fridge or serve immediately.
Notes
- Butter beans: this is one 15 oz. can
- Chickpeas or white bean of choice can be used
- You can also use 2 ears of corn, cooked and kernels removed from husk
Nutrition
Calories: 300kcal