Cinco de Mayo inspired salad - vegan

Salad Ingredients - 

1/2 cup diced celery 

1/2 cup diced peppers

1/2 cup shredded carrots 

1 cup shredded purple cabbage 

1 cup chopped fresh cilantro 

16 oz can of salad beans, drained, rinsed, and patted dry 

1/2 cup sliced almonds

1/2 pepitas (pumpkin seeds) 

1/3 cup hemp seeds

16 oz bag of frozen corn 

Dressing - 

1/2 cup salsa verde 

3 TBSP Soy free Vegenaise 

2 TBSP fresh diced green onion 

1 tsp fresh diced garlic 

2 TBSP dried onion flakes 

1 TBSP paprika 

Cook the corn in boiling water for 5 minutes. Drain and set aside to cool. 

Put the remainder of the salad ingredients in a large bowl. 

In a separate small bowl, mix the dressing ingredients together. Blend well. 

Once the corn has cooled, add it to the rest of the salad ingredients. 

Pour over the dressing. 

Mix well. 

Serve chilled.