I love this salad… I just love the mix of flavours and its’ so easy to make
- 1/2 500g frozen organic corn (or raw corn removed from 3-4 cobs)
- 1 red pepper, chopped into small cubes
- 1/2 bunch cilantro, chopped
- 1 lemon, juiced
- 1 green onion, chopped
- 1/2-1 Tbsp Braggs Liquid Soy Seasoning
- 1/2-1 tsp cumin
- pinch (or two) cayenne pepper
Add all ingredients to a bowl and toss well. I find it’s best if you can let the salad sit for a few hours to marinade – but if you are like me and want to eat it right way, it’s just as delicious!!
BIG TIP: I’ve been known to make a few salads on a Sunday afternoon (or perhaps Saturday) to prepare for the week. My favourites are Tabouleh, Corn Cilantro Salad and Tomato Black Bean Salad. That way I have salad on hand for the week!!
BUT WAIT – to make things even easier for the week – when I’m wanting to serve salad for lunch and/or dinner I simply add a few handfuls of spinach and/or kale to a bowl (or use any leafy green of your choice that you may have on hand), then top with 1-3 spoonfuls of one, two and/or all three of these three salads (mix and match for variety is really Deee-Lish, use the Corn Cilantro Salad with Spinach for lunch and the Tomato Black Bean Salad with Kale for dinner or even a mix of Tabouleh with Tomato Black Bean Salad with Kale for dinner) – toss and serve.!!
Now that’s just about as easy-peasy as you can get!!