IN A NUTSHELL
This farewell summer, welcome autumn sweet corn & black olive salad is fresh, crunchy and delicious. It is perfect as a side dish - and in fact matches our Veggie Burgers heavenly! It can also be eaten as meal, if you’re in for a light one :)
We simply love raw sweetcorn. Truth be told, we always loved corn, but had never tasted it in its raw, on the cob version until a couple of years ago, when it was being sold as a ‘ready-to-eat’ delicacy at the organic farmers’ market in late August. Since then, we eagerly wait for this time of the year to get our delicious, sweet and crunchy raw corn which we use in this salad and many other raw dishes. In any case, and since raw sweet corn is only available for a limited period every year, we also suggest you use pre-cooked corn on the cob which you can get in most supermarkets. Cooked corn sold in jars is also ok, but please try to avoid gmo corn sold in cans. It is full of toxins and god know what else!
If you try this crunchyness at home, let us know how it turned out by leaving a comment below or post a picture of your creation on Instagram and tag #diospirorecipes. We’d love to see what you’ve uncooked up!
Cuisine Type: Vegan (non-vegan option in the notes below!), Vegetarian, Raw-food, Gluten-free
Prep Time: 15’ | Total Time: 15’
• ½ purple onion
• 1 lemon or lime
• ½ cup black olives (pitted)
• 1 cup of sweetcorn (preferably organic and in a jar or on the cob - raw or pre-cooked both work) - if you’re using corn on the cob, 1 cob = roughly 1 cup
• 1 medium sized tomato
• 1 cup cherry tomatoes
• 150grs of mixed lettuces or 1 medium sized lettuce head and a handful of wild rocket (arugula)
• handful of alfafa sprouts
optional for non-vegans:
• 100grs feta cheese
• 30ml olive oil (preferably cold pressed)
• 25ml balsamic vinegar
• pinch black pepper
• pinch sea salt
• knife & cutting board
• citrus juicer
• salad bowl + small bowl
• glass jar (if making dressing beforehand)
Wash up all the ingredients. If you’d like to know how we wash our produce in batches and save time while cooking during the week, find out about our method here.
Squeeze the lemon or lime and pour the juice into a small bowl. Set aside.
Peel and chop the onion into fine, small pieces and add them to the small bowl with the lemon juice. Set aside to allow the onion to marinate in the lemon/lime juice. This will make it more digestible and tender!
Chop the olives, tomatoes (and feta cheese if you’re using it!) into pieces and add them to a big salad bowl.
If you’re using corn from a jar, throw out the water and wash well, then add it to the salad bowl. If you’re using corn from a cob, raw or cooked, use a knife and run it lengthwise along the cob to free the corn from the cob, then cut the slices of corn into smaller pieces and add them to the salad bowl.
Cut the salad leaves into smaller pieces (unless you’re using the already prepped bagged ones), add them to the salad bowl and toss all the ingredients together. Top with alfafa sprouts and add the onion.
This salad goes well with a simple olive oil, balsamic vinegar dressing and a dash of sea salt and black pepper. You can simply add these ingredients directly onto the salad bowl when your salad is ready and toss if you’re in a hurry, or, alternatively, you can pour the olive oil with the vinegar, pepper and salt into a clean jar, seal and shake until you’ve achieved a smooth and frothy mixture. Pour it on your salad, toss and serve. This mixture can be stored in the fridge for over a week! So if you’re a prep-aheader, make a bigger quantity and it’ll be ready to be added to your salads anytime! It is also delicious as a dip for bread slices!
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