“Tom” and I have been making and eating this salad for several years. It came about one evening shortly after we’d made the move to a plants-based diet. We were getting ready to move to our new house so we didn’t have much time to prep food and cook, plus our cupboards and fridge were rather bare. I just threw some beans and salad into a bowl and used salsa as a salad dressing and, voila! A new, delicious salad was born! We’re having it tonight because both of us are really tired and neither could face cooking.
(By the way, we’re tired because we went out last night to listen to live music. We particularly wanted to hear our favourite local band, Brickhouse, but ended up also discovering a delightful band which came on before Brickhouse. The Vagabonds is a band of Irish-Canadians and they are full of energy and fun. Some of their songs could be described in no other way than Celtic-Punk! So fun!)
Here is a youtube video of the band – quality isn’t very good, but around the 2 minute mark, things pick up a bit. Check it out!
Back to the salad:
1 1/2 cups black beans
1 green salad (Romaine lettuce, green onion, red pepper, purple cabbage, cucumber …)
1 jar Herdez salsa
1. Spoon about 1/2 cup black beans into a bowl.
Start with black beans.
2. Then add 1/2 chopped avocado. We like it at the bottom of the bowl because as you work your way through the salad, the avocado starts to get creamy and coats the lettuce in a delicious way.
Scoop on some chopped avocado.
3. Pile on the green salad.
Pile the bowl up high with green salad.
4. Add some chopped tomatoes. We like to add these separately so that they stay fresh. Also, tomatoes in leftover salad isn’t so great. Best to prepare and eat tomatoes just when you need them.
Next, add some tomato.
5. Finally, pour on some salsa. Of course, you can use whatever salsa you want, but Herdez is simple, fresh, and tasty. This is the only kind we buy.
Herdez salsa is the best!