Mexicali Corn Salad
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.
Source
The Raw Gourmet
by Noni Shannon
Available at:
🇺🇸 Amazon.com
Above photo of corn by neo8iam / Pexels.com.
No Comments