Mexicali Corn Salad
VN, GF, SF

Yield: 3 - 4 Servings

Ingredients

2 cups fresh corn kernels
3/4 cup red pepper, chopped
1/2 cup scallion, chopped
1/4 cup cilantro, fresh, chopped
4 - 5 olives, green, sliced
2 tbs lemon or lime juice
2 tbs olive oil
1 tbs Bragg's liquid seasoning
1/2 tsp cumin seeds, ground
Pinch, cayenne to taste

Directions

In a medium bowl toss all ingredients except cayenne together. Add a pinch of cayenne, toss again, taste and add more cayenne if desired.

OPTION:

Replace Bragg's with 1/2 tsp of Himalayan salt.

TIDBIT:

Corn is native to Central America and has been cultivated for more than 5000 years. Native peoples ate corn with limestone to release the stored B-3 in the corn.

Corn is low in protein but is a good source of fiber, EFAs and complex carbohydrates. Corn is high in lutein.

"This salad is bright, colourful and has a good texture." Dorothy Wilson, Tester
Shared by: Rainbow Natural Foods

Source: The Raw Gourmet by Nomi Shannon

Recipe published: Summer, 2007

Print Page Version

Vegetarian Recipes

Above photo from stock.xchng.

Previous page

The content on this site should not take the place of advice from your doctor. Visitors to this site agree to the terms and conditions in the disclaimer.

Copyright © 1999-2010 Robin L. Russell