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HEALTHY EATING


HEALTHY LIVING A Cinco de Mayo Corn Salsa Salad BY LYNN ALLISON T


his festive, healthy and very easy-to-prepare dish honors Cinco de Mayo, held on May 5, to honor Mexico’s


victory over the French in 1862. It features lots of vitamin C-rich


veggies and fruit along with plenty of fiber. The salad gets its delicate flavor from seasoned rice wine vinegar, which boasts a hint of sugar to balance the acid. The recipe for Mexican Corn


Salsa Salad was developed for Dr. Neil Barnard’s best-selling book, Foods that Fight Pain. Barnard founded the Physicians Committee for Responsible Medicine (PCRM), a nonprofit organization headquartered in Washington, D.C., in 1986 to raise awareness that nutrition plays an integral role in our good health. “We have learned through science


that certain foods reduce pain by reducing inflammation in the body,” Susan Levin, director of nutrition education for PCRM tells Newsmax. “These foods not only benefit those conditions associated with joint pain, but also have an underlying role in reducing the risk of diseases . . . such as cardiovascular disease, diabetes and even Alzheimer’s. “The key is to include the most


colorful foods on your plate so that you’re eating a wide range of micronutrients.” Levin notes that the recipe does


not contain any fats or sugars. The bottom line she says? Fat is fat. “You get the same 15 grams of fat and 100 calories per tablespoon in olive oil as you do in straight lard,” she cautions. The recipe does contain a host of


spices known for their antioxidant benefits. If you need an ideal dish to bring to


potluck picnics or get-togethers, this is the one because it’s so portable.


78 NEWSMAX MAXLIFE | MAY 2018


RECIPE Ingredients:


• 1 15-ounce can of corn, drained


• 1 large cucumber, peeled and diced


• ½ cup finely chopped red onion


• 1 medium red bell pepper, seeded and finely diced


Cooking Instructions:


1. In a large salad bowl, combine the corn, cucumber, onion, bell pepper, tomato, and cilantro.


2. In a small bowl, combine the vinegars, lemon or lime juice, garlic, cumin, coriander, and cayenne.


3. Pour the dressing over the salad and toss gently to mix. Let stand for about a half- hour before serving to allow the flavors to blend and develop.


Mexican Corn Salsa Salad


• 1 medium tomato, seeded and finely diced


• ½ cup chopped fresh cilantro


• 2 tablespoons seasoned rice wine vinegar


• 2 tablespoons cider or distilled vinegar


• 1 clove garlic, minced


• 1 tablespoon lemon or lime juice


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1/8 teaspoon cayenne pepper


SALAD/PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE


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