Recipe: Sweet Corn Salad - #1

Serves 2.


8 oz. frozen corn, thawed
1 cup roasted sweet pepper, cut into bites
1 bunch green onions, cut into 1” lengths
3 Tbsp. chopped fresh cilantro
14 oz. can diced tomatoes, drained
(1 avocado, diced, optional)

For dressing:
1 tsp. rice syrup
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
few drops pepper sauce, if desired
salt to taste


In a small bowl, mix together vinegar, rice syrup, pepper sauce and salt. Gradually whisk in oil to form an emulsion. Mix together vegetables. Add dressing and toss.