Corn and Veggies Mexicana

[Allison]

This is a tasty recipe we had for dinner from Let's Get Started Eating Raw Foods by Linda Lagos.

1 small yellow squash, diced
3/4 c. cucumber, diced
1/2 c. red pepper, diced
1 stalk celery, diced
2 ears fresh corn off the cob
4 T. Braggs liquid aminos
1 T. flax oil (I used olive oil)
1 T. fresh lemon juice
1 tsp. cumin
2 T. cilantro, chopped
1 tomato, seeds removed and diced
1 tsp. chili powder
1/4 tsp. cayenne (I left this out)

Mix all together well. Let sit 30 minutes to allow spices to blend together. Ideas: Put this on top of salad or stuff it into a tomato or red bell pepper.

Makes 2-3 cups.

[Cinnamon]

This sounds really good, thank you so much for sharing! I'll have to go shopping and then try this, and yes putting in onto a salad does sound yummy!

[RawTruth]

This sounds so similar to something I made for myself when at non-raw friends' house last Saturday. They were making and eating chili cheese fries (!!), so I dashed out to the store and grabbed a few ears of corn, cucumber, red bell pepper, avocado, lemon and cilantro. I chopped everything up and mixed it together with a fresh lemon juice and some Nama Shoyu. I should have thought of cumin -- that would have been perfect. I'd brought some flax crackers along, so I loaded them up with it as open faced "sandwiches" and ate the rest as a salad. They kept eyeing my food -- whereas theirs didn't appeal to me at ALL!

Thanks, Allison, I'll have to try your version. You always share the best recipes! :)