Southwest Cannabis Corn Salad

Name: Southwest Cannabis Corn Salad
Cook time: 25 min
Total time: 25 min
Ingredients: 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; ½ cup CannaOil; 4 cloves garlic, peeled and minced; 3 limes, juiced; 2 tablespoons chipotle hot sauce

A healthy vegan-friendly salad infused with a little something special 😉

HERB

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
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.

View the original recipe at http://eatyourcannabis.com/southwest-cannabis-corn-salad/

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