Monday, July 7, 2014

Colorful Corn salad

Posted by Chantel Martiromo 
Quoted from Raw food, volume 2, Healthy, delicious vegetarian cuisine made with living foods  by Lisa Montgomery, editor, Hatherleig

4 ears sweet corn, cut off cob
1 cut premium tomato, diced
1/2 cup diced orange bell pepper
1/2 cup cilantro, chopped
1 scallion, finely chopped
1 tomatillo diced
1 tbsp. jalapeno pepper, minced
Juiced of lemon or lime
Mix all ingredients in a large bowl and enjoy.

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