Posted by Chantel Martiromo
Recipe contributed by Raw food, volume 2, Healthy, delicious vegetarian
cuisine made with living foods by Lisa Montgonery, editor, hatherleigh.
Contributed by Dr, Scotland Reachekke Walker
1-2 cups black eye peas, (soaked, sprouted, or canned)
1 cob corn kernels (removed from cob)
1 tsp. garlic, chopped
1-2 tomatoes diced
1-2 jalapeno peppers
1 avocado, chunks
1/4 cup red onion
1 cup shredded cabbage and carrots
Sea salt to taste
Cilantro to taste
Combine all ingredients in a large bowl, toss and serve.
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