Mexindian Summer Salad

While I love to cook, the summer heat causes me to avoid using the the stove and oven as much as possible. Instead, I opt for fresh produce that I can chop and mix without applying heat. This isn't too difficult when you cook with mostly beans and vegetables.

This one has a really nice sauce that has two of my favorite spices: paprika and turmeric. I love this combination. It's a really accessible way to quickly introduce heaps of flavor and depth. Especially if you're not that comfortable with combining a lot of spices. This simplifies it, but still keeps it interesting. 

It's easy to put together too. Just combine all ingredients and let rest in the fridge overnight. This allows time for the tomatoes to release their juices, the acid to wake up the spices and the starches from the beans to thicken the sauce. 

Vegan cooking is a unique situation. Traditional techniques don't necessarily work. We have to approach the ingredients from a different perspective in order to extract the same degree of flavor. 

It's not difficult. It just takes a little care and understanding. Ultimately, I think, with the right techniques, the flavors are cleaner and brighter in plant based dishes. . 

1 can black beans, rinsed
1 can red beans, rinsed
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
1 serrano, minced
5 cloves garlic, minced
2 tbls red wine vinegar
2 tbls olive oil
2 tsps paprika
2 tsps turmeric
1 tsp ground cumin
1 tbl salt


Popular posts from this blog

Vegan Spicy Curry Vinaigrette Recipe

Hummus Mac and Cheese

More Vegan Rice Mixes