Corn salad

Corn salad

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 93 kcal
, Fat: 2 g
, Carbohydrate: 16 g
, Protein: 3 g

Corn salad is an essential at any summer picnic or BBQ evening. Although I love sweetcorn, I've never really been a fan of the classic corn salad, so I've decided to create my own this summer. Fresh herbs and lime juice give the salad a refreshing twist, while the cucumber and radish add the necessary crunch. Wonderfully summery!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2tbsp natural soya desserts (or natural yoghurt)
1tsp tahini
1 lime, rinsed with hot water; use grated zest and juice
½tsp salt
a little pepper


1tin corn kernels (285 g), drained
cucumber (organic), diced
radish, diced
bunch coriander, finely chopped
20leaves peppermint, finely chopped
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How it's done


Mix all the ingredients well.


Mix all the ingredients in a bowl. Add the dressing, mix well. Cover and refrigerate until ready to serve.

Good to know
Note: The fresh herbs give this salad a wonderfully fresh touch. If you're not keen on coriander, you can leave it out or replace it with flat-leaf parsley.

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