Summer Corn Salad with Madly Hadley Plant-Based Bacon Bits

Planning a weekend barbecue? If you’re vegan, vegetarian, or just looking for a way to balance out the grilled meats, this summer corn salad from Madly Hadley founder Madelyn Hadley is a hearty, fresh way to add veggies to your table. 

“This is one of my favorite recipes to make in the summer,” says Hadley. “My plant-based bacon bits add an umami, savory, crispy and smoky crunch, and it’s a great way to use leftover grilled or boiled corn. The pesto pistachio dressing is also a fun twist on traditional pesto that’s absolutely delicious.”

Summer Corn Salad with Pistachio Pesto Dressing & Madly Hadley Plant-Based Bacon Bits

Active time: 15 minutes 
Total time: 15 minutes
Yield: 4 servings 

Ingredients: 

For the pistachio pesto: 

1 ½ cups fresh basil
¼ cup roasted pistachios
2 small cloves garlic 
2 tablespoons lemon juice 
2 tablespoons nutritional yeast (optional, but recommended)
4 tablespoons olive oil
3-4 tablespoons water
Salt, to taste
Pepper, to taste

For the salad: 

5 cups of arugula 
2 ears of corn, cut off the cob
1 ½ cup of cherry tomatoes, halves
½ cup thinly sliced red onion 
1 can of white beans, rinsed and drained
½ cup Madly Hadley Plant-Based Bacon Bits

Instructions:  

Add the ingredients for the pistachio pesto dressing to a food processor and

process until slightly chunky. Add salt and pepper to taste.

Add all the ingredients for the salad to a bowl. Add the pistachio dressing and toss well.

Top with Madly Hadley Plant-Based Bacon Bits and enjoy!