This recipe is the epitome of a quick, easy, healthy, and super fresh tasting recipe (bonus: it’s vegan)! It’s super simple to whip together and a crowd pleaser, as well as super summer-y. I promise you won’t be disappointed. My mom was raving about this recipe for a while. She seemed to think it was the best thing since sliced bread. :)
Ok, I just have to say this: thanks to everyone who reads this blog and supports me. Just last week I got a record amount of hits, so I’m pretty stoked! I had a dry spell that dragged my hits down along with it, so I wasn’t sure when the recovery would begin. Well, it happened all at once and has been pretty good since then. So thanks to everyone who reads, supports, assists, answers my questions, shares, EVERYTHING! :)
Vegan Southwestern Salad Recipe (by SheKnows):
2 cups corn kernels
1 cup red onion, chopped
1 (15 ounce) can black beans, rinsed and drained
2-3 Roma tomatoes, seeded and diced
1 tablespoon olive oil
Grated zest and juice of 1 lime
2 teaspoons adobo seasoning
Pepper to taste
1 avocado, chopped
3 tablespoons fresh cilantro, finely chopped
- In a large bowl, combine all ingredients.
- That is literally it. Just serve and enjoy!