Southwest Cannabis Corn Salad

A healthy vegan-friendly salad infused with a little something special πŸ˜‰

grill
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
Β½ cup CannaOil
4 cloves garlic, peeled and minced
3 limes, juiced
2 tablespoons chipotle hot sauce
  1. Preheat grill for high heat.
  2. Grill the corn for 5 minutes per side, or until tender. Remove from heat and cool.
  3. Cut the kernels from the corn cob and place in a mixing bowl.
  4. Toss in the black beans, red pepper, green pepper and onion.
  5. Combine cilantro, CannaOil, garlic, lime juice and chipotle sauce to food processor. Blend until smooth.
  6. Pour dressing over corn and mix salad together.
View the original recipe atΒ http://eatyourcannabis.com/southwest-cannabis-corn-salad/

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July 10, 2008
Written by HERB

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Made in Los Angeles and Toronto