Simple and unoriginal, but delicious, this is the kind of stuff I “cook”. I had some leftover beans and corn, and was really in the mood for garlic, in hopes of curing this awful cold. (which is better than earlier this week, yay!) All amounts are whatever you feel like, and lots of ingredients could be mixed ‘n matched.
Vegan Mexican Salad
-Peppers (sweet red, yellow, or hot), beans (black or pinto), corn, tomato (fresh cut into chunks, or I suppose some canned would work too)
-Chili powder & cumin
-Lime juice & seasonings
1. Sautee garlic in some olive oil for a minute. Add peppers and sautee a few (5?) minutes more, until starting to soften. (Add onions at this point too, if using.) Add cooked beans, corn, tomato, some shakes of chili powder & cumin, and heat through, until tomato juices start to thicken.
2. Put the whole mess over lettuce. Brown rice would be good too, for a more filling meal.
3. Top with avocado, lime juice, salt & pepper.
Mmmm…. it was so good I made it two separate times in one day. Pair with a margarita for the perfect Friday evening meal! Not for me though – I’ll save all my (minimal) drinking for the wedding we’re going to tomorrow. Before then I have to be a milk pumping machine so we’re able to leave Jane for 6 hours…