South of the Border Salad

South of the Border Salad
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.


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.



2 c sweet corn, uncooked
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.


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.


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
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