Spicy Mexican Salad (Vegan With Raw Option) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This originated from an article in Common Ground magazine. If you use sprouted lentils it's 100% raw. To do that you obviously have to plan ahead, so cooked/tinned black beans are a great sub. This salad is super healthy, fresh and tastes great! Serve immediately after preparing, or chill for up to two hours. Ingredients:
2 cups corn kernels (fresh or previously frozen) |
3 tomatoes, chopped |
2 avocados, ripe and chopped |
2 celery ribs, diced |
1 bell pepper, sliced (any colour but green) |
1 cup sprouted lentils (or sub black beans) |
1/2 cup fresh cilantro, chopped (or sub parsley) |
3 green onions, sliced |
1/4 fresh lime juice (about 1-1 1/2 limes) |
2 tablespoons extra-virgin olive oil |
1 tablespoon flax seed oil |
2 tablespoons tamari (1 1/2-2 tbsp to taste) |
1 tablespoon agave nectar (or other liquid sweetener) |
2 cloves garlic, minced |
1/2 teaspoon ground cumin |
1 teaspoon fresh chili, minced (or sub 1/2 - 1 tsp chili powder) |
Directions:
1. Mix up the dressing first and set aside for flavours to marry.
2. Combine the salad ingredients in a large bowl.
3. Add the dressing and toss.
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