mexican dinner salad

One of the first dinners I made when trying a one vegan month, was this mexican style bean salad, and I remember falling in love. It was just so well-balanced and perfect in every way. Tasty and filling, without giving the drowsy feeling afterwards.

So when we were thinking about what to eat one Saturday afternoon, I suggested a variation of that salad to Risto. He seemed a bit suspicious, but when we finished putting it all together and started eating, he loved it! So if this guy who would prefer to eat sausages and mashed potatoes, enjoys this, I think it says a lot.

All you have to do to prepare it is just cut and mix the following ingredients. The amounts depend on your preferences.
  • tomatoes
  • canned corn
  • chinese cabbage
  • canned mixed beans (if you don't like regular beans, try chickpeas or lentils)
  • red onion
  • avocado
  • lemon, olive oli, salt & pepper