Vegan Avocado, Corn, Tomato, and Zucchini Salad Recipe


This Vegan Recipe is a fine accompaniment to any of the Mexican-style entre, namely the Sweet Potato and Black Bean Burritos. It also makes an excellent main course salad for four, tossed with 1 (15-ounce) can be rinsed and drained black beans.

Serves:  6 servings


  • 1/3 cup mild or medium salsa, preferably the chunky variety
  • 2 tablespoons chopped fresh cilantro or flat – leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin
  • Freshly ground black pepper, to taste
  • 2 medium vine-ripened tomatoes (about 6 ounces each), seeded and chopped
  • 1 medium zucchini (about 6 ounces), chopped
  • 1 cup cooked fresh or frozen yellow corn, at room temperature
  • 1 ripe avocado, peeled, pitted, and coarsely chopped
  • 4 scallions, white and green parts, thinly sliced


  1. In a large bowl, stir together the salsa, cilantro, oil, lime juice, salt, cumin, and pepper until thoroughly combined. Add the remaining ingredients and toss gently yet thoroughly to combine.
  2. Let stand about 10 minutes to allow the flavors to blend. Toss gently again and serve at room temperature. Alternatively, cover and refrigerate a minimum of 2 hours or overnight and serve chilled.

Per serving:

  • Calories 144
  • Protein 3g
  • Total Fat 10g
  • Sat. Fat 2g
  • Cholesterol 0mg ate 14g
  • Dietary Fiber 3g
  • Carbohydrate 14g
  • Dietary Fiber 3g
  • Sodium 227mg

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