Posted by Chantel Martiromo
Recipe contributed by Raw food, volume 2, Healthy, delicious vegetarian cuisine made with living foods by Lisa Montgonery, editor, hatherleigh.
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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