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Fiesta Salad (vegan)

fiesta salad 2

FIESTA SALAD

This is a great salad that is not only fun but very healthy. I like to make this salad when I want a meat-less meal but need to be full at the end of it. The servings that this salad makes can be up to you…. this recipe can be 4 entree sized if served with warm handmade organic corn tortillas or 6 side salads when accompanied by 2 CHICKEN ENCHILADAS per side salad . This also makes a great addition to any spanish or mexican themed dinner party too, just serve it family style.

1 cup pre-cooked organic black beans, rinse well

8 fresh organic garlic cloves fine chopped

1/4 tsp. chili powder

1/4 tsp. fresh ground sea salt

1 TBSP. fresh ground dried orange peel (from your ORANGE PEEL GRINDER)

1TBSP whole cumin seed, fine grind (I use an old coffee grinder)

4 whole allspice beads, fine grind in mortar pestle

1/2 cup water

1 cup fresh organic cucumber, do not peel, small diced

1 cup organic clementine (cuties) lobes, reserve the peels for your orange peel grinder

1 cup organic pearl tomatoes, halved

1 cup black olives, halved

1/4 cup organic green onion, medium sliced

2 TBSP ORANGE CHILI VINEGAR

2 TBSP organic olive oil (WHOLE NOT VIRGIN VARIETIES)

3 cups organic baby spinach leaves, wash and spin well

1 cup organic sprouts like pea pod sprouts, wash and spin well

In a small pot, heat black beans, garlic, chili powder, salt, orange peel, cumin, allspice and water on high. While stirring often, cook the beans until most of the water is absorbed and liquid resembles a slightly thick sauce. Remove from heat and allow to set for 10 minutes. These are your “prepared beans”.

In a large bowl, mix the cucumber, clementines, tomatoes, olives, green onion, vinegar and oil well. allow to set for 10 minutes. This is your “veggie mix”, it will make its own juice dressing.

To plate 4 entree sized salads:

divide the spinach between the 4 serving bowls you are using, place 1/4 of the prepared beans on top of spinach, place 1/4 of veggie mix with juice dressing on that, top with sprouts. Serve.

To plate 6 side salads:

divide the spinach between the 6 serving bowls you are using, place 1/6 of the prepared beans on top of spinach, place 1/6 of veggie mix with juice dressing on that, top with sprouts. Serve.

To make a family sized salad:

Place veggie mix in the center of the large serving bowl you are using in a pile- include the juice dressing, place the spinach leaves around veggie mix (looks like a wreath, spoon the prepared beans on the spinach evenly around and evenly sprinkle the sprouts on top of the prepared beans. Toss well before serving.

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