1/2 cup water
4 teaspoons wasabi paste
2 bananas, halved and sliced
1/2 cup olive oil
1 (15 ounce) can whole kernel corn, drained
3/4 cup chopped green bell pepper
1 2/3 cups chopped green onions
1/2 cup minced garlic
4 slices bacon, diced
16 ounces peach slices
1 cup dried cranberries
1 cup sliced almonds
1 cup sliced avocado
In a large saucepan, bring water to a boil. Stir in wasabi. Remove from heat. Stir in bananas and olive oil. Cook for 2 minutes.
Place corn and green bell pepper in a separate large bowl. Stir in green bell pepper and green onion.
Saute green bell pepper, green onion, garlic and bacon in 2 teaspoons olive oil until wilted. Serve next day or ahead of time.
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