Mexican Salad with its crunchy topping at PVT

Block #1

• 1 bag (100 g) of PVT in the Mexican style The Brutes
• 30 ml (2 tbsp) of maple syrup
• 15 ml (1 tbsp) of water
• 15 ml (1 tbsp) ofolive oil

Block #2

• 1 large bell pepper of your choice, diced
• 375 ml (1 ½ cup) of frozen corn, thawed
• 60 ml (1/4 cup) of red onion, chopped
• 375 ml (1 ½ cup) of cherry tomatoes, halved
• 375 ml (1 ½ cup) of cucumber, sliced into half-moons
• 1 can of 200 ml of sliced black olives, drained
• 1 can of 540 ml (19 oz) of red beans, rinsed and drained
• 125 ml (1/2 cup) of fresh coriander, stems and leaves, chopped

Block #3

• The juice and zest of 1 lime
• 30 ml (2 tbsp) of each: olive oil and canola oil
• 30 ml (2 tbsp) of honey
• 2.5 ml (1/2 tsp) of ground cumin
• 1 clove of garlic, chopped
• To taste, salt and pepper

1. In a bowl, combine the ingredients of block #1 except for the olive oil.
2. In a skillet over medium-high heat, heat the oil, and sauté the TVP for 3 minutes or until golden. Pour onto a plate and let cool.
3. In a large bowl, mix all the ingredients from block #2. Set aside.
4. In a small airtight jar, Mason style, generously whisk the ingredients of block #3. Pour over the salad and mix well.
5. At the time of serving the salad, add the TVP and enjoy.

Does not freeze.