Spring Onion & Corn Salad

-  Corey MacDonald  - 

Roasted Artichokes on a bed of Spring Onion and Corn Salad


1 garlic clove, pressed or minced

2 tablespoons Raw Spring Oxymel, to taste

2 tablespoons olive oil, or to taste

½ teaspoon salt

1 ½ teaspoons cumin

3 ½ cups corn kernels

1 ½ cups cooked rice

3 med spring onions with greens chopped

 ½ cup chopped fresh greens (spinach or kale)

Chopped parsley, basil or cilantro, optional



Briefly sauté fresh or frozen corn kernels in skillet. Let cool. Place cooked rice, chopped spring onions, and chopped greens in bowl. In separate small bowl, add crushed or minced garlic, cumin, oxymel, olive oil and salt. Blend well.  Add corn to the rice mixture and stir gently. Pour the oxymel blend over the salad and fold together. Toss with optional herbs.  Let salad rest at room temperature for a few hours. Serve at room temperature, or refrigerate and serve cool.