A quick and easy dairy free potato salad packed with grilled corn, jalapeno, black beans and avocado
4 ears of corn
1/2 cup vegan Parmesan
2 teaspoon sea salt
1/4 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 cup shredded kale
1/2 cup vegan Mayonnaise
1/2 can Black beans
1/2 red Red Onion
2 teaspoons garlic minced
1/2 Lime (Juice)
2 jalapeños (sliced)
2 Tablespoons chives or 1/2 cup scallions (thinly sliced)
3-4 cups mini potatoes
2-3 sprigs fresh cilantro (more for garnish)
1-2 avocados, diced
Prep Time: 10min | Cook Time: 25min
Slightly grease corn with olive oil. Grill corn for 5-7 minutes until you achieve a good char. Shuck the corn. set aside.
Boil the potatoes in a large pot of salted water until fork tender. Quarter and set aside to cool.
Throw everything in a bowl, minus the avocado. Toss and coat. Throw in the avocado at the last minute. This prevents it from being crushed, discovered, and fresh! Squeeze lime over it before chopping to further preserve it.
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