Block #1

• 1 bag (100 g) of Mexican-style Working Holiday Visa Les Brutes
• 30 ml (2 tbsp) of maple syrup
• 15 ml (1 tbsp) of water
• 15 ml (1 tbsp) of olive oil

Block #2

• 1 large bell pepper of your choice, diced
• 375 ml (1 1/2 cups) of frozen corn, thawed
• 60 ml (1/4 cup) chopped red onion
• 375 ml (1 1/2 cups) cherry tomatoes, halved
• 375 ml (1 1/2 cups) of cucumber, cut into half-moons
• 1 can (200 ml) of sliced, drained black olives
• 1 can (540 ml/19 oz) of kidney 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) ground cumin
• 1 clove of garlic, chopped
• Add salt and pepper to taste.

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

Does not freeze.

Recipe and photo: Julie DesGroseilliers, nutritionist