Vegan Santa Fe Summer Salad
Ingredients
- 2-1/2 cups cut fresh green beans
- 1 cup minced fresh cilantro
- 1/4 cup fat-free vegan sour cream (there are cashew, oat, and coconut options that are amazing)
- 2 tablespoons lime juice
- 2 tablespoons balsamic vinegar
- 2 garlic cloves minced
- 1-1/2 teaspoons ground cumin
- 1/4 teaspoon salt
- Dash cayenne pepper
- 2 cups organic fresh corn on the cob, cut off cob or frozen corn, thawed
- 15 ounces pinto beans, rinsed and drained
- 15 ounces black beans, rinsed and drained
- 1 small sweet red pepper, finely chopped
- 1 small red onion, chopped
- 4 ounces chopped green chile
- 1 avocado -sliced or cubed
- 2-1/4 ounces sliced ripe olives, drained
- 1/2 cup Vegan shredded cheddar cheese
Instructions
- Work with the green beans first. Cut off their tip and place into a small saucepan and cover with filtered water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
- For the dressing, in a small bowl, combine the cilantro, vegan sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne.
- In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chiles and olives. Sprinkle with vegan cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.
Notes
Optional Additions to toss into the salad:
Organic cooked chicken
Cucumbers
Celery
Diced fennel bulb
Yellow bell peppers
Sugar snap peas
Different Spices to play with: Basil, Parsley, and Rosemary