Tuesday, July 8, 2014

Raw recipe - Mexican 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

Joel Odhner
Prep. 20 - 30 minutes
2 cups of organic corn kernels
1 cup red pepper, chopped
1/4 cup scallion, chopped
1/4 cup fresh cilantro,finely chopped
2 tbsp. lemon juice
2 tbsp. cold-press extra virgin  olive oil
1/2 tsp. ground cumin
sea salt to taste

Combine all ingredients in a bowl, toss and eat.


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