Friday, April 25, 2014

Mexican Salad

Monday and Tuesday I had the exact same dinner.  Luckily, the Mexican salad I prepared is so tasty you don't get bored of it - in fact, you just want to eat it again and again!  This salad is perhaps a bit ingredient intensive, but that just means that once you've gathered everything for the first go-around, it's that much easier to prepare on night two.  Plus it has the advantage of being full of vitamin-packed veggies and protein from black beans.  What's not to love about this salad?
Mexican Salad
Into the mix (makes two salads):
Salad mix of choice (I used Spring mix), chopped
Grape tomatoes, halved
Canned corn, drained (1/3 of the can)
Canned black beans, drained (1/3 of the can)
French's fried onions (you can omit this, but I love the added crunch)

Diced avocado (1/2 a large avocado)
For the dressing:
Vegan sour cream
Mexican spices of choice to taste (I used adobo, chili, and ground chipotle)
Whisk together dressing ingredients, then toss salad fixings with dressing well to coat and enjoy!

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