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  • Prep-time: / Ready In:
  • Makes 4 cups

Perk up a picnic or afternoon barbecue with this refreshing corn and tomato salad. The juicy kernels are tossed with tangy scallions, fresh cilantro, and tart lemon juice to brighten up the earthy flavors of the produce, while chopped jalapeño gives the medley a spicy kick. This summery salad is ideal for spooning onto tortilla chips, topping plant-based tacos, or piling onto whole grain toasts for a snack. To make it extra hearty, add a can of drained black beans and a dash of chili powder or cumin for a tasty Mexican-inspired meal.

Tip: To thaw frozen corn, place kernels in a colander and pour boiling water over it; drain and let cool.

For more creative corn recipes, check out these tasty ideas:


  • 4 cups fresh or thawed frozen corn kernels
  • 2 cups chopped roma tomatoes
  • ½ cup thinly sliced scallions
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lemon juice
  • 1½ teaspoons finely chopped jalapeño
  • ¼ teaspoon garlic powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. In a medium bowl combine the first seven ingredients (through garlic powder). Season with salt and black pepper. Serve at room temperature or slightly chilled.

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Isabelle1 month ago
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Delicious and so few ingredients and no summer cooking…I loved it.


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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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