In honor of Cinco de Mayo this week, we decided on a Mexican-themed black bean salad.
We usually like to make our own dressing - you can experiment with different flavor combinations, depending on what is in the salad itself. Generally, you want 1:1 ratio of acidic liquid, like citrus juice, to oil. (Some people prefer 1:2, but I think that makes it too oily). Then add whatever other flavors you want. Since this was a Mexican salad, we decided to make it spicy with a chipotle pepper, and to balance the spice out with a little bit of sweet raspberry jam.
Juice of 1 lime & juice of 1 lemon (makes about 1/4 c. of juice)
1/4 c. olive oil
2 canned chipotle chiles in adobo
1 tsp. raspberry jam
pinch of salt and pepper
Combine all the ingredients in a food processor or blender, and blend away. Makes about 1/2 cup of dressing.
2 c. baby spinach
1/4 c. Trader Joe's fire roasted corn
1/2 c. black beans
2 Tbsp pepitas (roasted pumpkin seeds)
1 Tbsp vegan parmesan (recipe coming later)
2 Tbsp dressing from above
Assemble like you would assemble any salad, and enjoy!
I'm learning that I really need to figure out points values before I eat. This salad would have been great for a normal dinner, but because I was low on points, I really should have skipped the dressing. Medium salsa would have worked as a quick substitution, and cut down on the points.