Vegan Corn Salsa

This is colorful and crunchy and a great side dish, dip or salad.  

  • 2 cups fresh whole kernel corn or frozen, cooked 
  •     2 tomatoes, diced    
  •     1 jalapeño pepper, seeded, finely diced    
  •     3 green onions, sliced    
  •     ½ cup red onion, finely diced    
  •     ¼ cup fresh parsley, chopped or cilantro    
  •     ¼ cup red bell pepper, diced    
  •     1 can (4.5 oz) chopped green chiles , with liquid    
  •     1 teaspoon olive oil (optional)    
  •    1/3 cup red wine vinegar, or any vinegar you have on hand    
  •     2 tablespoons fresh lemon juice 
  •     ½ teaspoon cumin 
  •     ¼ teaspoon salt
  •     ¼ teaspoon pepper       
  •     Hot sauce to taste

Combine all ingredients and toss. Cover and refrigerate at least 2 hours (if not overnight).


Look for a variety of sweet onions like Vidalia or Maui to use in this salsa.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.