Basil Aioli Pesto Corn Salad

This salad can easily become a meal and it is perfect during the summer since it is refreshing and light. You are going to love the Basil Aioli Pesto Sauce and how it sets on the salad.

2 C. Baby Spinach
1 C. Fresh Basil
2 T. Lemon Juice
1 T. Nutritional Yeast
1 Garlic Clove, Peeled
1 T. Olive Oil
1 T. Water
1/2 tsp. Sea Salt
1/4 tsp. Black Pepper
1/2 C. Vegan Mayo

Salad

5 C. Cooked Sweet Yellow or White Corn Kernels (I used mostly frozen corn and some steamed).

1 C. Spinach, Cut into ribbons

1/3 C. Red Onion, Sliced into Slivers

Salt and Pepper to taste

Directions Basil Pesto Aioli

Place all ingredients except for the mayo into a food processor and puree until it becomes a paste.

You may need to scrape down the sides to break everything down.

Next, add the mayo and pulse until incorporated evenly.

Salad Tossing

Toss the corn, red onion, spinach and basil pesto Aioli together in a medium-sized bowl. Add salt and pepper to taste (if you’d like more).

Chill for 15-20 minutes before serving.

A lot of people think that since you are Vegan you eat a lot of salads with dressings. However, the sad reality is… most salad dressings have cheese mixed in or they have gelatin which contains small crestations (sea animals).

So instead of eating salad without dressing and making our lives completely miserable, this salad is perfect. Plus, the Basil Pesto Aioli is a fancy little addition that only needs a few ingredients mixed in.

Have You Made This Before?

Let us know what you thought about it or what little vegan tricks you have up your green sleeve.

~*~ Helpful Hint ~*~

If You Are Looking For Another Vegan Recipe For Dinner Then Make Your Corn Salad With: An Onion Flower Appetizer

This Recipe Was Adapted From: Vegan Yack Attack!