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–+ servings
cilantro lime salad made with grilled corn
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Cilantro-Lime Corn Salad

Another quick and easy side for your next cookout or picnic!
Prep Time15 minutes
Overnight Prep12 hours
Course: Side Dish, Salad
Keyword: side dish, corn, grilled vegetables, vegetables, easy sides, cookout recipes, tailgate recipe
Servings: 6

Equipment

*This recipe may contain affiliate links to products we use and love.

Ingredients

Dressing

  • ¾ cup raw cashews
  • 1 tbsp olive oil
  • 1 handful cilantro
  • ¼ cup almond milk
  • Juice of 3 limes
  • 2 garlic cloves
  • 2 tsp honey optional
  • 1 jalapeño (optional) Sliced and seeded
  • ½ tsp sea salt (or to taste)

Salad

  • 1 bag arugula 7oz
  • 1 pint red cherry tomatoes halved
  • 6 mini Persian cucumbers chopped
  • 2 red bell peppers chopped
  • 2 cups grilled corn kernels*
  • handful of cilantro
  • 1 can garbanzo beans (optional) drained and rinsed

Instructions

  • Soak the cashews in 2 cups of water overnight. Drain and rinse. Add to a mini blender.
  • Add the oil, cilantro, milk, lime juice, garlic, honey, jalapeno, if using, and salt and blend until smooth.
  • Assemble the salad by tossing all of the veggies together with the cilantro and dressing.

Notes

* Grill the entire ear of corn, and then cut the kernels off.
** To make this recipe vegan, leave out the honey or swap for another sweetener,
If you keep the dressing and salad separate, both should keep in your fridge for a few days.