Ingredients
1 can 3.5 oz (106 ml) Bonduelle CORN
¼ c (60 ml) green pepper, finely chopped
2 tbsp (30 ml) red onions, chopped
2 tsp (10 ml) olive oil
2 tsp (10 ml) lime juice
1/2 tsp (2 ml) chili powder
Salt and freshly ground pepper
To taste, chopped lime zest and/or cilantro
1 c (250 ml) chopped romaine lettuce
1/2 c (125 ml) red cabbage, chopped
1 can 3.5 oz (106 ml) Bonduelle QUINOA
1 can 3.5 oz (106 ml) Bonduelle RED KIDNEY BEANS
1/3 c (80 ml) cucumber, chopped
½ tomato, small dice
Preparation
In a bowl, combine corn, pepper, onion, oil, lime juice, chili powder and season generously. Add lime zest and/or fresh cilantro if using.
In a bowl, combine lettuce and red cabbage.
Garnish by making sections and alternating colours. For example: quinoa, kidney beans, cucumbers and tomatoes.
Add corn salsa in the middle and serve.
