• Becky Berberich

Mayo-Free Mexican Street Corn Salad


Ah mayonnaise. Unlike the other haters that say you're 'gross' or 'unappealing' I enjoy your creamy, tangy nature that goes great on sandwiches, in coleslaws, and in almost every creamy based condiment we consume.

That being said, guuuuurl, you have 100 calories a TABLESPOON. That's like a whole apple (but with no nutritional value), or 2 peaches, or a handful of pretzels. And real. No one uses a tablespoon in a recipe or as a condiment. I'm lucky to pull out of a sitting of fries without having consumed a half cup of ketchup. I'm a sauce lady, what can I say?

Now, to diverge to your friendly neighbor, the vegan mayonnaise. We venture into another area where I have issues. Mainly with taste. Just Mayo does it quite nice. I'm a fan. But finding the 'light' version is virtually impossible. I look for it every time I'm in a store that sells it and it's almost always no dice.

So, what's a vegan girl who doesn't want to waste a million calories to do? Invent! I realized after making my white bean and cauliflower soup the other day that white beans might do just the trick! So I put on my experimental chef hat (of which I wear often) and put this beaut together:


They key was swapping out may for a white bean and miso combination which I jazzed up with buffalo sauce for an additional depth of flavor.

This post is going to be extra shorter than usual because I have some friends coming over, but enjoy the recipe!

Ingredients:

- 3/4 c white beans

- 1 heaping Tbs white miso paste

- 3 Tbs Buffalo Sauce

- 3 1/3 cups, or one bag frozen, super sweet corn kernels

- 3 packed Tbs chopped cilantro

- 1/4 small red onion diced

- Lime to squeeze


Instructions:

Step 1: Thaw corn kernels and place to the side

Step 2: In blender, blend beans, miso, buffalo sauce until smooth. Add small bits of water until able to blend well.


Step 3: Dice onion and cilantro super fine and add to corn. Pour over bean and miso mixture and mix

This recipe is super easy and divine when spread over refried beans on some tortilla chips (which may or may not have been my breakfast as pictured below)


(*Note that above it looks like it has cheese on it... those were shaved almonds : )

Nutritional Information: Servings 4, Serving size about a cup. Calories 165. Fat 0.5 g, Fiber 4.2 g, Protein 4.1 g, Carbohydrates 15.3 g


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