Mexicali Corn Salad

Name: Mexicali Corn Salad
Yield: 4
Ingredients: 2 cups Fresh corn kernels; 3/4 cup Red pepper, chopped; 1/2 cup Scallions, chopped; 1/4 cup Cilantro, fresh, chopped; 4 - 5 ea Olives, green, sliced; 2 Tbsp Lemon or lime juice; 2 Tbsp Olive oil; 1 Tbsp Bragg's liquid seasoning; 1/2 tsp Cumin seeds, ground; pinch or to taste Cayenne

June 22, 2007 Dorothy W. - Veg Entertaining

About

This salad is bright, colourful and has a good texture. Makes 3 – 4 servings.

Ingredients

Fresh corn kernels		2 cups
Red pepper, chopped		3/4 cup
Scallions, chopped		1/2 cup
Cilantro, fresh, chopped		1/4 cup
Olives, green, sliced		4 - 5 ea
Lemon or lime juice		2 Tbsp
Olive oil		2 Tbsp
Bragg's liquid seasoning		1 Tbsp
Cumin seeds, ground		1/2 tsp
Cayenne		pinch or 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.

Helpful Hints & Info

If desired you can replace Bragg’s with 1/2 tsp of Himalayan salt.
Corn is native to Central America and has been cultivated for more than 5,000 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.