3 cups cooked white pea beans
2 cups frozen corn, rinsed
3/4 cup red sweet pepper, diced
3/4 cup medium or hot chunky salsa
Juice of one lime
1 tablespoon vegetable oil (such as canola)
1 stalk celery, diced
2 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped coriander
Servings: 6
In a large non-reactive bowl, combine all ingredients except the coriander. Chill in the refrigerator for at least 3 hours or overnight.
Just before serving, mix in the fresh coriander. Garnish with additional sprigs of coriander and serve.
Refrigerate: 3 hours
Notes: Alternative: Use hot salsa, hot sauce, or finely chopped jalapeños for a spicier salad.
• An excellent source of Folate, Vitamin C and Magnesium.
• A good source of Thiamin, Iron and Phosphorus.
• A very high source of dietary fibre.
2 cups frozen corn, rinsed
3/4 cup red sweet pepper, diced
3/4 cup medium or hot chunky salsa
Juice of one lime
1 tablespoon vegetable oil (such as canola)
1 stalk celery, diced
2 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped coriander
Servings: 6
In a large non-reactive bowl, combine all ingredients except the coriander. Chill in the refrigerator for at least 3 hours or overnight.
Just before serving, mix in the fresh coriander. Garnish with additional sprigs of coriander and serve.
Refrigerate: 3 hours
Notes: Alternative: Use hot salsa, hot sauce, or finely chopped jalapeños for a spicier salad.
• An excellent source of Folate, Vitamin C and Magnesium.
• A good source of Thiamin, Iron and Phosphorus.
• A very high source of dietary fibre.
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