|3 cups||cooked white pea beans||750 mL|
|2 cups||frozen corn, rinsed||500 mL|
|3/4 cup||red sweet pepper diced||175 mL|
|3/4 cup||medium or hot chunky salsa||175 mL|
|1||juice of one lime||1|
|1 tbsp||vegetable oil (such as canola)||15 mL|
|1||celery stalk, diced||1|
|2||green onions finely chopped||2|
|1 tsp||ground cumin||5 mL|
|1/2 tsp||salt||2 mL|
|1/4 cup||chopped, coriander||50 mL|
In a large non-reactive bowl, combine all ingredients except the coriander. Chill in the refrigerator for at least 3 hours or overnight. Just before serving, mix in the fresh coriander. Garnish with additional sprigs of coriander and serve.
*Alternative: Use hot salsa, hot sauce, or finely chopped jalapeños for a spicier salad.
Bean flour is gluten-free and great for those with Celiac Disease or anyone wanting flour with the nutritional benefits of beans.