RecipeNet "Mexicali Corn Salad"

Recipes for Natural Health
www.recipenet.org

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

Vegetarian Recipes

Previous page - | - Home 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.