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Artichoke salad with corn, peppers and coriander

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Ingredients for 3 servings:

  • 1 jar artichoke hearts, quartered
  • 1 bell pepper(s), red, diced
  • 1 onion(s), diced
  • 1 garlic clove(s), chopped
  • ½ bunch coriander leaves
  • ½ can corn kernels
  • 6 tbsp white wine vinegar, vegan
  • 3 tbsp olive oil
  • 1 tsp agave syrup
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

vegan and great as a side salad

Finely chop the cilantro. Combine all ingredients, season with salt and pepper, and let it marinate in the refrigerator for at least 1 hour. It’s a great side dish for tortillas or baked dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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