Spicy Mexican Salad (Vegan With Raw Option)

• 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)
• 1/2 cup fresh cilantro, chopped (or sub parsley)
• 3 green onions, sliced
• DRESSING
• 1/4 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
• 1/2 teaspoon ground cumin
• 1 teaspoon fresh chili, minced (or sub 1/2 - 1 tsp chili powder)

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.

corn kernels, tomatoes, avocados, celery, bell pepper, lentils, fresh cilantro, green onions, dressing, lime juice, extravirgin olive oil, oil, tamari, garlic, ground cumin, fresh chili

Taken from www.food.com/recipe/spicy-mexican-salad-vegan-with-raw-option-436697 (may not work)