Sunday, 29 June 2014

Mexican corn salad

Raw food, volume 2, Healthy, delicios vegetarian cuisine made with living foods  vt Lisa Montgonery, editor, hatherleigh

By 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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