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?)
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.