South of the Border Salad

(Cooked Sweet Corn)
If you have time, you can cook the corn for more antioxidants. If not, proceed down to the salad section.

Put:
2 c fresh or frozen sweet corn
2 c water
in a pot, bring to boil.
Reduce heat
& simmer for 20 - 25 min.

To cool, rinse in cold water
& drain.

(Salad)
Put:
2 c sweet corn, uncooked
or the Cooked Sweet Corn
5 - 7 c chopped romaine lettuce
1 1/2 - 2 c quartered cherry tomatoes
1 1/2 c black beans, homemade
or 15 oz. can, rinsed
1 c finely diced orange bell peppers
1/2 c sliced green onions
or diced red onion
in a large bowl.

(Dressing)
Put:
1 t onion powder
1 t garlic powder
1/2 t cumin
1 t salt
3 T lime juice
2 T olive oil
1 t maple syrup
in a bowl & stir.

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If you do not want the lime juice to wilt the lettuce, pour the Dressing into the large Salad bowl when ready to serve, & toss.

Can refrigerate the Salad and Dressing separately, if you like, until serving.

Can serve plain or with your choice of:
1 c or more Cashew Cheese Sauce
drizzled on top or tossed in
1/2 c tortilla chips, crumbled on top
or 2 - 4 c, as a dipper
1/4 - 1/2 c Salsa Sauce, drizzled on top
1/4 - 1/2 c Guacamole
or diced avocado sprinkled with salt
3 - 4 T Sour Cream Sauce on top
or 1/2 t on each serving
2 T sliced fresh cilantro or fresh basil