Mexican Corn Salad with Red Pepper Cream Cheese Dressing –

Ingredients

• 340g tinned sweetcorn
• 3 spring onions (finely chopped)
• 25g fresh coriander (finely chopped)
• 1 clove garlic (peeled, minced)
• 1 jalapeno (chopped)
• 1 Juice and zest of lime
• 1 tsp liquid smoke (optional)
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chile flakes
• 125g cashews (soaked for 1 hour or more)
• 100g cold water
• 50g hot peppadew peppers plus 50ml juices
• 25g pickled red jalapenos
• 2 tbsp nutritional yeast
• 1 tbsp extra virgin olive oil
• 1 tsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 11oz tinned sweetcorn
• 0oz fresh coriander (finely chopped)
• 3oz cold water
• 0oz pickled red jalapenos
• Step 1 Stir together all of the ingredients for the sweetcorn salad into a non-reactive mixing bowl and set to one side.
• Step 2 Add all of the ingredients for the dressing into the Ninja Cup in the order listed. Secure the blade and select BLEND. Repeat the process once or twice until the dressing is smooth.