Creamy Cucumber, Tomato and Corn Salad (V + GF + DF)

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Originally, I was going to make a deconstructed burrito bowl with creamy cilantro lime rice for this post today.
Instead I give you Creamy Cucumber, Tomato and Corn Salad.
Yep, I know. Nothing in this recipe comes close to deconstructed burrito bowl. I know you will forgive me though, once you make this and taste how light, refreshing and summery it tastes.

Garden Cucumbers in Abundance
And I am not complaining! I love a crisp, hydrating cuke! Especially fresh from the garden. Our Harvest of Joy Farm CSA grows white cucumbers too which have such a great taste! If you get to a farmers market this summer, and you are a cucumber fan and you come across the white cucumber, buy a few, they have an amazing taste!
I did not use white cucumbers in this recipe (ha, sorry about that rabbit trail)- but you totally could, though if you would like. For pure visual reasons only I went with the standard english cucumber. The green just looks pretty with the yellow corn, red cherry tomatoes and purple onion!

The Dairy Free Creaminess
Remember last week when I posted cucumber salsa? The dairy free creaminess came from a vegan tofu sour cream! And because I love to be efficient in the kitchen and also hate waste, I wanted to incorporate the plant based sour cream into another salad before it went bad! Ta-da!
So you will need the recipe for our vegan sour cream to complete this recipe and give it a creamy taste – I promise you, though, it is super simple and requires only your blender.
Feel free to mix up the herbs, I used dill and parsley which was a wonderful taste explosion, but basil and parsley would also be a nice combination. Cilantro and dill would be delicious as well.
I think that is all the notes I have for now, let’s make this super easy creamy cucumber, tomato and corn salad!

Creamy Cucumber, Tomato and Corn Salad (V + GF + DF)

Recipe by Sarah HayesCourse: Sides, Salads


  • 1 cup cooked chickpeas

  • 2 ears of corn, cooked and kernels removed from husk (or equivalent 1 cup corn kernels)

  • 1 1/2 cups cucumber, chopped

  • 1/2 cup cherry tomatoes, halved

  • 1/2 cup red onion, diced

  • 2 Tblsp fresh parsley, minced

  • 1/2 cup vegan sour cream

  • 2 Tblsp lemon juice

  • 1/2 tsp salt

  • 1/2 tsp dried dill


  • Place chickpeas, corn, cucumber, cherry tomatoes, red onion and parsley in large bowl. Stir gently to combine.
  • Whisk vegan sour cream, lemon juice, salt and dill in small bowl.

  • Pour over ingredients in your large bowl. Stir gently to combine.

  • Chill in fridge or serve immediately.

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