New Mexico Meets NYC In A Bowl
I guess i am proving everyone's judgement that vegans only eat salads!!! :) I grew up in Santa Fe, New Mexico, so I love the flavors of corn, beans, cilantro and chili all together. In the summer, I prefer to have a light and fresh meal instead of a big burrito. So this salad really hits the spot. I got the idea to grill the red onions because I don’t like the strong flavor of raw red/purple onions. If you do like them raw, feel free to skip the grilling and just add them right in. You can also substitute any green and any bean to your liking. This salad is really easy to prepare and will last in the fridge for 2-3 days, even dressed! I like to make extra dressing; that way I can use it for awhile. Serves 2-4 Prep Time, 20 Minutes Ingredients:
kernels from 2 ears of fresh corn, or 1/2 cup frozen or canned kernels 1 can Pinto Beans, drained and rinsed 1 Red or Green Bell Pepper, diced 1 lb Red Leaf Lettuce 1 Avocado, medium diced 1 red onion, grilled (optional) 1 handful of cilantro leaves (optional) Dressing: Juice of 1 Lime 1/4 cup white vinegar (either rice wine or white wine vinegar) 1/2 cup olive oil 1 clove garlic, minced very finely or pressed through a garlic press 1/2 tsp ground Coriander 1/2 tsp ground Cumin 1 pinch ground Cayenne (more if desired) 1/4 tsp salt 1/4 tsp ground black pepper Wash and prep all veggies (except onion) and place them together in a large bowl. In a saute pan or on the grill, place onion rounds (with a bit of cooking oil) and sear them until the edges turn caramel colored. Then dice the grilled onions and place in the bowl with the rest of the veggies. In a jar with fitted lid, place all of the dressing ingredients. Close the lid, and shake well to mix. Dress the salad as desired. Serve with toasted tortillas or bread slices.
To read more of Jessica Stickler's food ideas, click here.
-Illustration by Beth Sworobuk