Today on #SaturdaySnackdownErin Riley-Carrasco PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 makes a delicious Grilled Corn Salad w/ Creamy Cilantro Lime Dressing. High in protein and no oil! ENJOY! #janeunchained



Going to a summer party and need to bring a potluck dish? Look no further! This Grilled Corn salad with Homemade Creamy Cilantro Lime Dressing is the BEST! Better yet, it’s gluten-free and oil free! It’s SO filling and packed with lots of plant-based protein goodness including fire-roasted corn (Trader Joe’s carries a bag in their freezer section that’s delicious & so easy to sauté on stove stop) organic black beans, bell peppers, tomatoes, red onions, avocados, cilantro and topped with a delicious homemade Dressing. Top with wedges of lime to squeeze on top and salt and pepper to taste. Soooo good! Wow your guests by making this DELICIOUS hearty summer salad at your next party! Shout out to Vegan Huggs for the inspiration. ENJOY! #vegangoodness #grilledcornedsalad #nooil #glutenfree #vegan #crueltyfreerecipes #summersalad #healthyhappyvegan #proteinpacked #nodairy #noanimalsharmed #letsgovegan #veganfortheanimals #veganforyourhealth #veganfortheplanet #veganbecauseicare #saturdaysnackdown #janeunchained 


All the ingredients for this awesome corn salad.


Roasted corn never looked so goooood!


The finished product. So beautiful and so healthy! Look at all those colors!


Erin, posing proudly with her summer corn salad!


And Now For The Recipe:



4 ears of corn grilled or (what I used) 2 bags of Trader Joe’s Roasted Corn, that you’ll find in the freezer section. 
1 small green bell pepper diced 
1 small yellow bell pepper diced 
2 cans of organic black beans, rinsed and drained 
2 cups organic cherry tomatoes, halved
1 small red onion, diced (@ 1/2 cup) 
2 avocados, diced 
1/4 cup cilantro
Let roasted bags of corn thaw for an hour then sauté in a pan on the stovetop. I used a very thin coat of “Light” Olive Oil Spray on the bottom of the pan, or you can use vegetable stock if you want a “no oil” recipe. After cooking corn, let cool for about 20 minutes. In a large bowl, mix the bell peppers, beans, tomatoes, red onions, and roasted corn and mix thoroughly. Scoop the contents into a platter and spread evenly. Now add the 2 cups of diced avocados and the 1/4 cup of cilantro, spreading on top over the salad. Also, cut lime wedges and place around the platter and add a couple on top.


1/4 cup unsweetened vegan yogurt
1/2 avocado, diced 
1 cup cilantro 
fresh juice of 1 lime 
1 teaspoon of agave 
1/2 teaspoon of garlic powder 
1/2 teaspoon of cumin 
fresh cracked pepper to taste 
1/2 teaspoon of Himalayan salt 
1/3 to 1/2 cup of filtered alkaline water
Blend all ingredients in a Nutribullet or food processor. Pour into a sauce bowl so when people are taking their portions, they can pour the dressing according to how much they like.