1-2 Cups of your favourite beans like kidney or chickpea or black bean pre cooked
How To Make
To prepare the salad, preheat your barbecue plate, or pan on medium-high heat to cook the corn
Add the corn cobs and grill, rotate until golden brown on all sides, turn regularly
Allow to cool down by setting them aside.
Next grill the asparagus to the same barbecue plate and cook for only a minute then set aside.
Cut the corn from the cob, slicing your knife down the cob. and combine the corn kernels, asparagus, chopped spinach, beans/lentils, chopped coriander, and cubed avocado. You can do this with your hands either in a large bowl or from a large wood cutting board. Season as you go.
To prepare the salsa, add the ingredients to a food processor and pulse until combined. You want to keep the texture of all the ingredients so don't pulse too hard.
Pour onto a large plate or bowl, or serve straight from the chopping board, add some corn chips and serve with the salad. If you do not want corn chops you can add the flax crackers or some homemade sweet potato pitta.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.