This salad is also vegan, dairy-free, gluten free, and organic.... because Melissa is on a crazy diet.
2 fresh ears of corn, shucked
2 hearts of romaine, finely shredded
1/2 cup cooked black beans (use 1/2 a drained can of rinsed beans)
1/2 cup chopped tomatoes
4 scallions, white and green parts only
1 ripe avacado, diced
1/4 cup chopped cilantro
For the Dressing:
2/3 cup sheep or goat milk yogurt or vegenaise
1/4 cup cilantro
2 scallions, white and green parts
1/4 cup lime juice
1/2 green jalapeno
1/2 cup olive oil
1/2 tsp sea salt
1 TBS raw honey or xylitol
Make the dressing by combining all of the dressing ingredients in a blender.
For the salad, chop all ingredients. Steam corn until it's cooked. When it's cool enough to handle, slice the kernels off the cob. Mix with the romaine lettuce and top with the dressing.
VERDICT
As crazy as the whole "non-dairy-vegan-gluten-free-crazy-diet" thing is, and as skeptical as we were... it was really good. And spicy! I'm not sure where the spiciness comes from... I may have to clarify this recipe.
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