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Salad of the Andes


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1 bowl of corn, two small Zucchini, 1 red pepper and 1 green, 1/2 lemon, lettuce leaves, extra virgin olive oil, 1 tablespoon of mint, pepper, salt


Let marinate in the refrigerator for an hour or so a bowl of boiled tender corn, two very thin sliced Zucchini keep and small, lemon juice, extra virgin olive oil, one tablespoon of chopped Mint, a pinch of pepper and salt to taste. Sliced red and one green pepper, mix them with other vegetables and served on lettuce leaves.

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(Thanks to Parama Karuna)

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