Makes 6 servings

Ingredients

• ¼ cup chopped cilantro

• 3 tablespoons olive oil

• 2 teaspoons lime juice

• 1 teaspoon maple syrup

• ½ teaspoon Himalayan salt

• ¼ teaspoon pepper

• 2 cups fresh corn off the cob (steamed for one minute if necessary)

• 2 cups cherry tomatoes, halved

• 1 cup diced cucumber

• 1 cup diced Daiya brand Jalapeno Havarti

Directions

1. In a small bowl, whisk together the cilantro, olive oil, lime juice, maple syrup, salt and pepper.

2. In a large bowl, combine the corn, tomatoes, cucumber and cheese. Drizzle with dressing, and then toss to coat. Refrigerate until ready to serve.

#vegan #salad #glutenfree #recipe #healthy #plantbased