Spicy Bean Salad
(use vegan versions):
Dressing:
1/3 cup low sodium tomato sauce
2 tablespoon vegan red wine vinegar
1 tablespoon olive oil
1/2 teaspoon chili powder, oregano
Salad:
1 4 oz can chopped blk olives
2 scallions, chopped
1 green pepper, chopped
1 med. jalapeno pepper, chopped (yellow or dark green depending on how
spicy)
1/2 small head lettuce, torn
1 can (14 oz) pinto beans
Combine the dressing in a jar and shake to blend.
Toss over the salad ingredients when ready to eat. I make the dressing on
the side, since it takes me a few days to eat the entire salad. The
lettuce
gets soggy if you leave the dressing on too long.
168 cal. 8 g Protein, 13 g fat, 6 g carbohydrates, 353 mg Sodium
Preparation time: 30 min.
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