Okay, I totally improvised but used this recipe as a guideline. Winner! I cooked a pound of black beans from scratch. Yeah, that took a half day -- but it's just soaking and letting them cook properly while I'm doing other stuff so no biggie. When they were done, I rinsed them like canned beans and used them as the base of the salad. Didn't have some of the ingredients and never care for raw onions in anything anyway so I used a 15 oz. can of whole kernel corn (drained) and a 15 oz. can of Hunts diced, stewed tomatoes that already have bell pepper and garlic in them - also DRAINED. I had dried cilantro in my spice rack. Added somewhere between a tsp and a tbsp of that to the dressing recipe. Minced a clove of elephant garlic I grew last season. Ended up with about 1/4 cup of lime juice because I only had one good lime in the house. Didn't have an avocado or I would definitely have used that -- and fresh cilantro. My challenge though was to make a delicious, vegan dish that I can take to church tomorrow to share, without having to leave the house for a single ingredient simply because I didn't want to get dressed and go to the store. Delish! Indeed, it was good with the first 3 ingredients. Dressing just made it POP. Hoping the flavors meld overnight in the fridge and it's even better tomorrow!
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Okay, I totally improvised but used this recipe as a guideline. Winner! I cooked a pound of...