tsp chili powder
Salad:
1 19-oz (540-ml) can black beans, rinsed
2 green onions, minced
1 large tomato, chopped
1 large celery stalk, chopped
1 small avocado, cubed
In a small pot of water, cook the quinoa accordingly. While quinoa is cooking, in a large bowl, stir together the black beans, onions, tomatoes, celery, green peppers, avocado, and cilantro. Set aside. In a small bowl, stir together the oils, vinegar, chili powder, salt, and pepper. Set aside. Once quinoa is done, remove from heat and stir in the corn. Let sit, covered, for 5 minutes. Remove lid and let quinoa cool. Add quinoa and dressing to salad and toss together well. Refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings.
SARA’S TANGY BLACK BEAN SALAD
Hi Sarah, I own your first two cookbooks and I am very excited for the new one to come out! Today, I’m making the Amazing Pasta Salad from The Garden of Vegan to take to my in-laws for dinner. They are very traditional Oklahoma meat-and-potatoes folks, but they went nuts over the pasta salad and now they ask me to make it every time I visit. Isn’t that great? Your cookbooks show it’s possible to use no animal products but still be able to create a delicious, healthy meal. Thanks for being an inspiration! Here is a quick and easy recipe I would like to share with you. – Sara, Norman, OK
1 19-oz (540-ml) can black beans, drained and rinsed
1 12-oz (341-ml) can corn niblets, drained
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small red onion, diced
1 tsp ground cumin
1 tbsp oil (e.g. olive, flax, hemp)
2 tbsp balsamic vinegar
In a large bowl, combine all ingredients and refrigerate for at least 1 hour before serving. Makes 4-6 servings.
BABY SPINACH & APPLE SALAD WITH SWEET RED WINE VINAIGRETTE
“I’m strong to the finich, ‘cuz I eats my spinach!” Popeye was right! Raw spinach is an excellent source of Vitamin C and is also rich in iron, calcium, potassium,and Vitamins A and B. Now if we could just get Olive Oyl to eat a little something. . . .
Dressing:
1
1
2 tbsp olive oil
2 tbsp oil (e.g. flax, hemp, grapeseed)
Salad:
4 cups baby spinach, tightly packed
1 large apple, finely sliced
To prepare dressing: In a jar or dressing bottle, combine all ingredients. Cap and shake well. To prepare salad: Separate spinach into bowl(s). Garnish with raisins, apples, and pine nuts. Drizzle with vinaigrette just before serving. Makes 2 large or 4 small servings. Dressing makes approx.
WOLFFIE’S SPINACH - WALNUT SALAD WITH RASPBERRY VINAIGRETTE
Wolffie’s Raspberry vinaigrette is to die for. You’ll need a mesh strainer, but they’re easy to find. You can pick them up at any kitchen store or dollar store for a few bucks.
Dressing:
1 cup unsweetened frozen raspberries
3 tbsp sugar
2 tbsp olive oil
1 tbsp flax oil (or hemp, grapeseed, etc.)
1 tbsp red wine vinegar
Salad:
4 cups baby spinach, tightly packed
1 small red onion, finely chopped
