My sister recently moved and, on Friday, I visited her new domicile for a quiet housewarming party. This caused me to freak out slightly:
The fact that my veganism causes others to have to change their dinner plans is kinda sucky. So I immediately texted her back and said I’d be bringing vegan desserts for everyone to enjoy. In the end, not only did I bring sweets from the amazing Clementine Bakery in the Clinton Hill/Bed-Stuy neighborhood of Brooklyn but I also brought a nutrient-packed salad that I threw together in about 30 minutes. I’ve been on a Mexican kick lately (I love Mexican food!) so I created this bean and avocado salad:
- 15-oz can black beans, drained & rinsed
- 15-oz can sweet corn kernels, drained
- 2 plum tomatoes, chopped
- 1/2 red onion, chopped
- 1 bunch scallions, chopped
- 1 jalapeño, deseeded & chopped
- 1 avocado, diced
- zest and juice of 1 lime
- 1 bunch fresh cilantro, finely chopped
- salt, to taste
- freshly ground black pepper, to taste
- 1 Tbsp olive oil
- 1 Tbsp vinegar
- In a large bowl, combine the drained & rinsed beans and corn.
- Add the chopped tomatoes, red onion, scallions, and jalapeño to the bowl.
- Now it’s time to add the chopped avocado.
- Season with salt and pepper, using as much or as little as you like. (I like a lot of black pepper!)
- Add the lime zest and juice.
- Add olive oil and vinegar.
- Toss everything to coat evenly.
- Add the finely chopped cilantro and mix well.
This makes one large bowl of salad, enough to accommodate 8 people as a side. (Perhaps six people can partake if serving the salad as a main dish.) It’s hearty enough to be used as filling for tacos (you’ll just need some warm tortillas) or served simply with a side of tortilla chips. Or on its own! It’s delicious and so good for you.
In fact, it’s so yummy that I recreated it for lunch on Saturday. Now I have enough salad to feed me for days!