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VeganMofo 14: Mexican salad - the funcrunch files


Oct. 18th, 2012 07:28 am VeganMofo 14: Mexican salad

Mexican salad

One of my few completely original recipes, I'm pretty pleased with this hearty and colorful salad, which I've been making for years. It contains no added fat, and is gluten-free.

Mexican Salad
Serves 2(ish)

1 can fat-free vegetarian refried beans*
1/2 yellow onion, sliced
2 cloves garlic, pressed
Salsa to taste
Pinch of cayenne pepper
1/2 head romaine lettuce (or other salad greens)
1 tomato, chopped
3 green onions, chopped
1/2 avocado, chopped (optional)

Combine the beans, onion, garlic, salsa, and cayenne in a small saucepan. Heat on medium-low until onion has softened, about ten minutes.

Line each serving bowl with the lettuce. Top with a scoop of beans, then add the tomato, green onions, and avocado. Serve with additional salsa if desired.

Often I'll sprinkle this with homemade parmazano (nutritional yeast/almond blend) if I have any around. Shredded non-dairy cheeses would also go well with this salad for those who use them. Enjoy!

* Though I cook most beans from scratch, I'm still buying refried beans in cans for convenience. Use approximately two cups cooked beans in place of canned if you make your own.

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Comments:

From:vegpedlr
Date:October 18th, 2012 08:36 pm (UTC)
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Looks good, but my preference would be whole black beans. Avocado prices have been so good lately I've been overdoing them!
From:funcrunch
Date:October 18th, 2012 08:40 pm (UTC)
(Link)
That would be good too. I just like making refried because if I have extra, I can also roll them up into a tortilla and they're already seasoned!