Southwest Cannabis Corn SaladSHARE
Cooking with Cannabis 101
Learn how to be an amazing cannabis chef!
A healthy vegan-friendly salad infused with a little something special ;)
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blender or food processor
6 ears fresh corn, shucked and rinsed
1 can black beans, drained
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
½ cup CannaOil
4 cloves garlic, peeled and minced
3 limes, juiced
2 tablespoons chipotle hot sauce
- Preheat grill for high heat.
- Grill the corn for 5 minutes per side, or until tender. Remove from heat and cool.
- Cut the kernels from the corn cob and place in a mixing bowl.
- Toss in the black beans, red pepper, green pepper and onion.
- Combine cilantro, CannaOil, garlic, lime juice and chipotle sauce to food processor. Blend until smooth.
- Pour dressing over corn and mix salad together.
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