Raw Corn & Bean Sprout Salad

I must admit, I’m getting a little obsessed with raw food lately. I love the idea that uncooked fruits and veggies could be profoundly more nutritious, and so I’m having a good time exploring meals that lean heavily (or completely) on the raw side. My other new hobby is sprouting, due to a similar fascination with the idea of a whole plant’s nutrition packed into one sprouted seed or bean. This salad combines the two, and came about because I had heaps of fresh farmer’s market corn and some sprouted lentils. If you’re unsure of whether raw corn sounds good or not, read this love letter from Slash Food.

Fresh corn (2 ears)
Sprouted lentils (about a cup)
diced cucumber
pickled green beans
salt-cured olives
sunflower seeds
cilantro, minced  

1/2 clove garlic
pinch kosher salt
olive oil (about 2 tbsp)
juice of 1/2 lime
ground black pepper

First, shuck, carve, dice, etc.. all the salad parts into a bowl. Then smash half a garlic clove (or a whole clove if small), finely dice, sprinkle with kosher salt, and smear repeatedly with the side of a 10″ chef’s knife. The process is described nicely here at www.thegarumfactory.net.

Mince the garlic with the “smash and smear” technique – you smash the garlic with the side of a chef’s knife, sprinkle it with salt, then smear everything together by drawing the edge of the angled blade across the ingredients. The edges of the salt crystals physically break down the garlic as well as chemically softening the garlic cell walls. After a good smash and smear mincing is effortless.

Put the ‘smeared’ garlic into a small jar with lime, olive oil, and pepper, and give a good shake. Dress the salad, and voila! This salad could take a lot of directions, Greek, Asian, Mexican… play with different herbs and spices and see what you like.