Download your FREE ebook!
Zaater Corn Salad
Jump To Recipe
I love finely chopped salads…you know the ones you can eat with a spoon! If you’re like me you must make this salad and also make sure to try the Beetroot Taboule and Mexican Salad Boats. Not only delicious, but so portable and can handle dressing being added in advance…making them the perfect on the go salad.
I got the idea for the Zaater marinade for the corn from the book V Street. It has amazing recipes and inspiration for vegan food. I must say there are quite a lot of strange ingredients, however, I’m enjoying the book nevertheless. You can certainly use the marinade to grill the corn and serve at your next barbecue, then use the leftovers to make this salad for work the next day.
Most of the ingredients are quite basic. The jalapeño pepper can be replaced with green chili pepper (the big ones!). As for the coconut flakes and hazelnuts, they are certainly optional but make the salad more interesting.
Let me know your thoughts if you try this salad!
Zaater Corn Salad
Cook Time: 10min
|prep Time: 15min
| total Time: 25min
| servings: 4
Ingredients:
Corn & Marinade
- 3 cups (400g) frozen or canned sweetcorn
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 1/2 tablespoons zaater seasoning
Dressing
- 1/4 cup olive oil
- 1 large garlic clove
- 1 teaspoon ground cumin
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cardamom powder
Salad
- 1/4 cup white onion, finely chopped
- 1 jalapeno, stems and seeds removed, finely chopped
- 1/2 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup cherry tomatoes, sliced in half
- 1/2 cup sweet red pepper, diced
- 1/2 cup celery, sliced
- 2 tablespoon coconut flakes
- 1/4 cup hazelnuts, roughly chopped
Instructions:
- Heat the broiler with a rack in the uppermost position.
- If using frozen, defrost the corn by pouring boiling water then drain and set aside. If using canned or jarred corn, just drain the liquid.
- Combine the marinade ingredients in a small bowl and whisk to blend.
- Mix the corn with all the zaater marinade. Then spread it out evenly on a rimmed baking sheet and then broil until charred about 8 minutes. Set aside to cool.
- Meanwhile, prepare the rest of the salad ingredients and whisk together the dressing ingredients.
- Add the rest of the salad ingredients to the corn (except the coconut and hazelnuts if using) followed by the dressing. Taste and add more salt if you prefer.
- Transfer to your serving dish and sprinkle with the coconut and hazelnuts.
Related Recipes
Leave A Comment