This recipe is so easy, it’s borderline embarrassing. But when you need to put together a meal in a flash, like I did yesterday for lunch, having a recipe like this in your bag of tricks is a good thing.
The chunky stuff: pinto beans, corn kernels, sliced black olives. Add whatever else you like and have on hand (you can never go wrong with avocado here).
The dressing, which I adapted from a recipe in the Nava Atlas book, The Vegetarian Family Cookbook: Vegenaise, fire-roasted diced tomatoes (including the juice), splash of red wine vinegar, bit of chili powder. Mix together. Not very photogenic, but really great on this salad.
Toss all of the above with lots of greens and some crumbled up tortilla chips and you’ve got yourself a meal. I’ve also had success with this dish at potlucks – just keep the dressing separate from everything else and combine when people are ready to start eating.