Tex Mex Salad

Mike and I have recently been trying to eat less meat. In fact, we’ve been trying to eat as many vegan meals as we can with a few eggs and fish here and there when we’re really craving some animal protein.

I’ll admit, it hasn’t been easy. I need to change my whole grocery shopping routine and add a lot more recipes to my repertoire. I had a few “go-to” vegetarian recipes before but not enough to cover breakfast, lunch and dinner for a couple of weeks, at least not(without eating the same thing over and over again. I’m learning to cook with some new ingredients and trying lots of new things.

The other challenge we have is that we’re always hungry! In order to stay satiated on a vegan diet, you have to eat a lot of vegetable sources of protein: beans, legumes, nuts and seeds. And beans and legumes are not convenience foods if you use the dried version, as most need to be soaked and cooking time is long.  I’ve learned to keep a few cans of beans and lentils in the pantry for emergencies.

tex mexTex Mex

So it’s a bit of a process for us to slowly cut down and replace with plant-based meals.  I want to share a bean salad recipe that has went over extremely well with my husband and my niece and nephew.  It might be a good one for your family too.   It makes a hearty lunch, side dish or filling for a wrap and uses ingredients that most of us have in the fridge or pantry.

Tex Mex

Tex Mex Salad

Ingredients:

  • 1 can of black beans, rinsed and drained
  • 2 cups cooked brown rice (I keep this in the freezer in 2 cup portions)
  • 2 cups frozen corn (thawed)
  • 1 (or 2) diced red or green peppers (depending on how much you like)
  • 6 chopped green onions
  • ¼ cup packed cilantro, chopped
  • 1 avocado
  • ¼ cup olive oil
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. lime juice
  • 1 Tbsp. chili powder
  • ½ tsp. salt
  • ½ tsp. pepper

Directions:

  1. Mix together beans, rice, corn, peppers and onions in a big bowl.
  2. In another smaller bowl, make the dressing by mixing olive oil, vinegar, lime juice, chili powder, salt and pepper.
  3. Pour the dressing over the other ingredients and mix well. Serve in bowls topped with avocado slices.  You could also top with more cilantro or parsley, a few broken tortilla chips, grated cheddar (for the non-vegans).  Makes 4 lunch servings or 8 sides.

TIP: this salad can be stored in the fridge for 2 or 3 days. It actually gets better as the dressing soaks in.   It is also easy to make substitutions: try navy beans or Mexican red beans, quinoa instead of rice, zucchini or red onion instead of green onions and peppers.

Bean Salad 3

 



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