Tex Mex Corn Chopped Salad with Vegan Feta

$Vegan Tex Mex Salad served with tortilla chips$

5 from 19 votes

Tex Mex Corn Chopped Salad with Vegan Feta

The most delicious Tex Mex Corn Chopped Salad with Vegan Feta and easy homemade ranch dressing served with tortilla chips for a Mexican-style lunch.

Prep Time15

Total Time15

Course: Easy Vegan Salad Recipes

Cuisine: Mexican, Tex Mex, vegan

Keyword: chopped salad, salad, vegan salad

Servings: servings

Calories: 278kcal

Author: Jacqueline Meldrum

Ingredients

285 g corn (drained weight) 340g/12 oz tin
½ red onion
1 red pepper
½ cucumber
1 ripe avocado
1 tablespoon lemon juice
1 handful fresh coriander (cilantro) or parsley
1 pinch salt and pepper
50 g vegan feta
1 teaspoon paprika or a generous pinch on each salad
6 tablespoons vegan ranch dressing see notes for recipe

Metric - US Cup Measures

Instructions

Remove the skin and stone from the avocado (I like to push the stone through from the back of the avocado, to pop it out), then dice and toss in lemon juice.
Cut the cucumber in half lengthways and scoop the wet seeds out by running a teaspoon down the middle of the cucumber, then dice. Remember you want all the salad to be diced small and about the same size.
Dice the onion finely, then finely dice the pepper.
Add all the veg to a large mixing bowl, then add the corn. Season with salt and pepper and add the coriander and toss to combine.
Spoon into bowls, then crumble feta over the salad and sprinkle with paprika.
Finish with your homemade ranch dressing (see notes for the recipe link) and serve.
Enjoy!

Notes

If you don't want to use coriander (cilantro) you can use parsley.
For the most delicious dressing, make up a small batch of this vegan ranch dressing.
This recipe will make 4 smaller salads or 3 large dinner salads. If serving for dinner add some tortilla chips for crunch.
This recipe will keep in an airtight container in the fridge for 3-4 days. Don't add the cheese and dressing until you are ready to serve.

Nutrition