Vegan Quinoa, Corn, Peach and Boiled Peanut Salad with Sweet Tea Dressing

Yield: 4-6 servings

Salads don’t get any more southern or more tasty than this one, not to mention beautiful and nutritious. Do yourself a favor and the salad justice by using only farm-fresh produce because the taste of the salad is largely dependent on that of the corn and peaches. If boiled peanuts sound odd in a salad, you’ll be so surprised. Their mouth feel is similar to beans, but their flavor is distinctive and delicious. I purchased mine at a farmer’s market, but they are sold in cans in the veggie sections of grocery stores. For a formal ‘south’ren touch, serve the salad in teacups like the one in the photo which I inherited from my late Nana. A sprig of mint or parsley completes the pretty picture.





For this recipe and some 170+ more,

I invite you to purchase my first cookbook:

The Blooming Platter:

A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press

Spring 2011

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  1. The Voracious Vegan

    Wow! This is such a delicious sounding idea, and so unusual too! I have been hearing a lot about boiled peanuts lately, I must try them sometime! But I have never heard of sweet tea dressing, sounds yummy and refreshing!

  2. Thanks so much for your enthusiastic response! I'm located in the south/mid-Atlantic and I wanted to create an ultra-southern salad that would be ultra-healthy unlike so much food that is considered "southern." Our farmer's markets are stocked right now with peaches, sweet corn and boiled peanuts–among other things–but those three sounded so good together in a salad…and they are! I'd never heard of Sweet Tea Dressing either. 🙂 But, since "sweet tea" is the quintessential liquid refreshment in the Deep South, and since both lemon and a little sweet note are perfect in vinaigrettes, it seemed like it would work. I loved the end result, though several batches of dressing, sadly, went straight down the drain! It was challenging to strike just the right balance, but I think I ultimately did. Please enjoy!

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