Corn and Bean Salad with Cassava

The benefits of eating cassava

I discovered this gem from the Live to Eat blog and what is different about this recipe, it incorporates cassava in the dish.  Cassava(Yucca) is a root that is not familiar in North American kitchens.  My husband who was born in Cameroon, grew up on this root vegetable.  Cassava root's origin is from South America, and is a staple food in developing countries.  Cassava is very low in saturated fat and cholesterol and high in Magnesium and vitamin C.

Since this recipe has beans, corn and cassava, it's very heart healthy. Full of fiber as well as vitamins and minerals, you need to add this to your diet.  If you want to decrease the calories, omit the avocado even though it contains good fats which is heart healthy.

Corn & Black Bean Salad

INGREDIENTS:
- Black Beans- 2 cans or 1 lb fresh
- 1 1/2 cups cooked fresh corn kernels (cut from about 3 ears of corn) or thawed frozen
- 1 1/2 cups chopped seeded tomato
- 3/4 cup thinly sliced scallion
- 1/3 cup minced fresh cilantro
- 1/2 cup olive oil
- 1/2 cup fresh lime juice
- 1 Yuca/Cassava root
- 1 jalapeno minced (optional)
- 1 avocado diced (optional)
- 1 teaspoon Cumin powder (or more to taste)
- Cayenne Pepper (optional, to taste)
- Kosher Salt to taste

Go here for rest of the recipe: http://live2eatdc.blogspot.com/search/label/Appetizers