DF, EF, GF, GRF, MF, NUTF, SALF, SOYF
Optional: sprouted corn or GF tortillas or tacos OR use lettuce leaves as "wraps"
Add salad ingredients together in a bowl. Puree the sauce ingredients in a blender, adding in a bit of water if needed for consistency. Add just enough of the sauce to coat the salad ingredients. Eat as is, or serve on tortillas and roll up, stuff into tacos, or use lettuce leaves and eat open faced (or rolled up), as you prefer. Refrigerate remainders.
This is a recipe where corn and beans are the stars of the show, however the coconut milk and nutritional yeast are really what give this recipe its flavor. You can choose to use full fat or light, as you prefer.
Also note that most canned cream of corn contains sugar, however you could always make your own version using low glycemic coconut sugar or sugar-free stevia.
This makes a great summer salad all on its own, but if you'd like to pair it with some GF or GRF bread or use lettuce, collard, chard, etc. as wraps, by all means, feel free :)
Last tidbit: Having leftover squash and beans makes this recipe a snap to put together (you can also add in a can of room temperature coconut milk, then refrigerate the salad to eat later). Feel free to try other varieties of squash or beans in this recipe.
As always, Enjoy :)
CF= Corn Free DF= Dairy Free EF= Egg Free FF= Fat Free GF= Gluten Free GRF= Grain Free MF= Meat Free NUTF= Nut Free SALF= Salt Free SOYF= Soy Free SUF= Sugar Free YF= Yeast Free
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