OK, Sarah should be giving me commission for all the free press she is getting on her book. Naaah, just kididn'. Anyhow, I took a good look at the front cover of her , 'How it all vegan' book and I saw this salad. So, I went in the book, and I am guessing I found the right recipe, or so I hope. But you know what? It doesn't matter. Because the one I made was fabulous. Great ingredients and I could have had this one as an entire meal, but we had some tempeh to cook before it went, and there you have it folks...cooking out of necessity. Ahhh, what a shame.
1 cup cooked rice (we use brown)
1 large red onion, diced
2 or more medium tomatoes, diced
1 medium green pepper, diced
1/2 medium green pepper, diced
1 cup corn (we used frozen, thawed)
2 cups cooked black, or kidney beans
1 avocado, diced
6-10 sprigs cilantro, chopped (we were out)
2 T red wine vinegar (we used white wine vinegar)
dash of cayenne pepper
juice of one lemon
dash of hot sauce (we used saracha) sp?)
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Wash and prepare all the vegetables and place them and the other ingredients in a medium bowl. Stir together well and chill before serving. Makes 4-6 servings.
Just so you all know I am mad, that I had to share this dish. Next time I will send everyone away and have it all to myself.
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