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4 cups sauteed sweet corn 4 scallions, green part only, thinly sliced 2 cups black beans, rinsed and drained 1 cup cilantro, chopped 1 pint cherry tomatoes, quartered 1 cup unsweetened coconut flakes, for garnish ½ cup Thai or sweet basil leaves, chopped 2 tablespoons of lime juice 1 teaspoon Garam Masala, for garnish salt to taste


Toss the scallions, cilantro, beans, basil, and tomatoes in a large mixing bowl.

Heat a small skillet over medium high heat, Add the coconut flakes and toast for 5 – 7 minutes until lightly browned. Remove coconut flakes from skillet place in a small bowl.

Put the corn in the heated pan and saute until browned, Deglaze the pan with lime juice. Remove from heat and add to the ingredients in the large bowl.

Sprinkle the coconut flakes over salad. Add dressing (see East Meets West Dressing recipe) and mix.

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