cups vegan “mayonnaise”
2 tbsp fresh parsley, minced
1 tbsp red wine vinegar
1 tbsp sugar
1 tsp dried basil
Salad:
1 large carrot, grated
1 small green bell pepper, chopped
1 small red onion, minced
1 19-oz (540-ml) can kidney beans, drained and rinsed
In a large pot of salted water, boil the pasta. While pasta is cooking, prepare the salad ingredients and place into a medium bowl. To prepare dressing: In a jar or dressing bottle, combine all ingredients. Cap and shake well before using. Set aside. To prepare salad: Once pasta is done, drain and rinse pasta under cold water until cooled. Shake off excess water and add to salad bowl. Toss ingredients with dressing and refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings. Dressing makes approx. 1 cup.
ADAM’S BLACK BEAN & CORN SALAD
Hey Sarah, how’s it going? I wanted to give you a recipe that my mom makes that’s really simple. You had a more complicated version in one of your other cookbooks . . . but this one is so easy and it rules, so try it out! – Adam, Highland, IN
1 19-oz (540-ml) can black beans, drained and rinsed
1 12-oz (341-ml) can corn niblets, drained
2 - 3 green onions, minced
1
1 large tomato, chopped
In a large bowl, combine all ingredients and refrigerate for at least 1 hour before serving. Makes 4-6 servings.
QUINOA BLACK BEAN SALAD
Quinoa cooks in about the same amount of time and manner as white basmati rice (approximately 15 minutes) and like rice, it needs to be washed and rinsed before cooking. Quinoa is very high in protein and when combined with black beans make a perfect protein. Ooh la la.
Dressing:
1 tbsp olive oil
2 tbsp oil (e.g. flax, hemp, grapeseed)
2 tbsp balsamic vinegar
Salad:
1 19-oz (540-ml) can black beans, rinsed
2 green onions, minced
1 large tomato, chopped
1 large celery stalk, chopped
1 small avocado, cubed
In a small pot of water, cook the quinoa accordingly. While quinoa is cooking, in a large bowl, stir together the black beans, onions, tomatoes, celery, green peppers, avocado, and cilantro. Set aside. In a small bowl, stir together the oils, vinegar, chili powder, salt, and pepper. Set aside. Once quinoa is done, remove from heat and stir in the corn. Let sit, covered, for 5 minutes. Remove lid and let quinoa cool. Add quinoa and dressing to salad and toss together well. Refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings.
SARA’S TANGY BLACK BEAN SALAD
Hi Sarah, I own your first two cookbooks and I am very excited for the new one to come out! Today, I’m making the Amazing Pasta Salad from The Garden of Vegan to take to my in-laws for dinner. They are very traditional Oklahoma meat-and-potatoes folks, but they went nuts over the pasta salad and now they ask me to make it every time I visit. Isn’t that great? Your cookbooks show it’s possible to use no animal products but still be able to create a delicious, healthy meal. Thanks for being an inspiration! Here is a quick and easy recipe I would like to share with you. – Sara, Norman, OK
1 19-oz (540-ml) can black beans, drained and rinsed
1 12-oz (341-ml) can corn niblets, drained
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small red onion, diced