Vegan MoFo 27: Ridiculously Easy Taco Salad

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).

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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.

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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.

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Enjoy!  xo

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