Monday, July 19, 2010

It's Meatless Monday AGAIN!

I was thinking salad, I was craving Mexican. Taco salad? Vegan style? Well...

I ended up tossing together what I had (wish I'd had a lime or lime juice, but I didn't) and came up with this:

I tossed in:
1 can of black beans, rinsed and drained (and I patted them dry with a towel, too)
1 ear of yellow corn cooked and removed from the cob
2 Roma tomatoes, chopped
1/3 of a Vidalia onion, chopped
1/2 a bunch of cilantro, chopped
1 small jalapeno (frozen from my CSA share last year), seeded and chopped

I seasoned with smoked paprika, cumin (probably 1 tbsp or more), a touch of hot sauce, and lemon juice and olive oil - I can't give you actual amounts, b/c (1) I didn't measure, and (2) I think probably you'll want to season to your own preference.

(I like mine spicey!)

And then I carefully mixed it all up (those black beans tend to mush if you're too forceful!). I tossed broken up multigrain Tostitos chips and romaine in a bowl and added the mixture on top.

Next time? I think I'll make up a bit of salsa and fat-free ranch dressing for a topper and add in some (non-vegan) sharp cheddar shreds.

2 comments:

Erin aka Conscious Shopper said...

We often do a taco salad similar to this with ranch dressing and cheddar cheese. It's one of my favorites and so easy!

Kellie said...

Looks delicious!