Mexi-White Corn Salad


  • 1 c. canned or cooked white corn
  • 2 c. steamed shelled green soybeans
  • 1/2 black olives, sliced
  • 1/4 c. red bell peppers, diced
  • 1/4 c. celery, diced
  • 1/3 c. radishes, diced
  • 2 Tbsp. green onions, chopped
  • 1 Tbsp. cilantro or fresh parsley, chopped
  • 3 Tbsp. vegan mayonnaise


  1. In a medium mixing bowl, combine green soybeans, corn, olives, red bell peppers, celery, radishes, green onions, and cilantro. Toss.
  2. Serve with mayonnaise on the side.


Browse Cook(s): Lucia Tiffany
Browse Theme(s): Salads

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.