Spicy Mexican Salad (Vegan With Raw Option)

magpie diner's Note:

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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 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)
• ½ cup fresh cilantro , chopped (or sub parsley)
• 3 green onions , sliced

DRESSING

• ¼ 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
• ½ 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.

Reviews

[Studentchef]

I really love the freshness of this recipe! It made for a nice salad for last night's dinner and didn't last too long on the table! I used regular liquid honey for this recipe.